Reviewed: May 1, 2008

I also used eye round roast, drained meat, added a bottle of bbq sauce and an onion. It was PERFECT!!!!

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AUEDEMAIR

Cooking Level: Intermediate

Home Town: Jamestown, Rhode Island, USA

Living In: Sanford, Florida, USA

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Reviewed: Apr. 29, 2008

Pretty Good. I slow-cooked it for seven hours and the meat came apart easily. I followed the advice of others and drained all the liquid. I added only a half bottle of barbecue sauce (which was plenty) and cooked another hour. I think next time I'll go with pulled pork instead of beef.

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FLYBYNITE

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Reviewed: Apr. 26, 2008

So very good! I used Montgomery Inn bbq sauce and it was unbelievable. I did not have a problem with the fat skimming off the top. Perfect for a weeknight meal or family gathering!!! Keeper recipe.

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MCGoodman

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Apr. 19, 2008

Sooooo good. I didn't make any changes!

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Rachel T.

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Reviewed: Apr. 4, 2008

I bought an eye of round roast on sale so I used it and it turned out really good. I cooked 8 hours, drained, added fresh bbq sauce, and cooked on low another hour. Mine shredded up really nicely and looked delicious. The only reason I didnt rate as 5 stars is because the sauce I used was too sweet. I made the bourbon whiskey sauce and used that and it was way too sweet for this recipe. Because it sits for so long in the sauce I think it needs a sauce with more kick. I will definately make this again, but with more spicy/less sweet sauce. Previous reviews are right on the money.. you have to love the sauce.

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Enchantd

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2008

I only gave this 4 stars instead of 5 because you really have to follow other posters advice and drain the meat when you shred it and add a fresh bottle of BBQ sauce, what was in there was WAY too thin. But following that added step it turned out wonderful.

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LORA81

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Reviewed: Mar. 2, 2008

Great taste. Need to try different BBQ sauces. Add garlic & onions (finely chopped)

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DJARDB

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

I used an eye of round roast, sliced onion and KC Masterpiece BBQ sauce. Otherwise, I pretty much followed the recipe as posted. It was very tender and delicious!

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 17, 2008

Pretty tasty - I added more BBQ since I used basically a whole bottle while the meat cooked and then added more after it was shredded. I cooked the meat with onions and garlic cloves and it turned out pretty tasty for my first time. I have to say that shredding beef is not my favorite activity and I had some battle scars, but worth it in the end. I may try a better quality of meat next time and that will probably make it easier to shred. Good stuff :)

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 29, 2008

This was wonderful and so simple to make! I had a crowd so I used a 5 lbs roast and added some extra bbq sauce. I let it cook on low for 8 hours. I drained most of the liquid out so I would lose the extra fat. I added a new bottle of bbq sauce into the pot - shredded the meat and heated through on low another 30 minutes. We served on sub rolls with coleslaw and it was wonderful. We are going to use the leftovers to make a bbq beef pizza. Definitely a keeper and makes a ton if you have a crowd - great game day recipe - just cook it overnight and it will be ready for the afternoon.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 26, 2008

this was very easy to make, there was no leftover... will definitely make again and again.

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Madalina

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Reviewed: Jan. 22, 2008

Had to cook it a bit longer that suggested and skim fat off (should have cut some of it off in the beginning) but this was delicious. Excellent for a pork salad, yum!

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Dev

Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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Reviewed: Jan. 16, 2008

this is a great recipe.....I have made this for several family gatherings and following the suggestion of draining and adding a new bottle of barb sauce made it even tastier, I will continue to use this recipe for many gatherings I may have. thank you for sharing

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eharney

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Reviewed: Jan. 14, 2008

Lol... my mom has been making this for YEARS before allrecipes.com came around. It is a very basic crock-pot recipe but also VERY wonderful. I've made this for people who were totally floored by it and asked with wonder "How do you make this?". Lucky for us all, it's really REALLY easy! This is DEFINITELY a wonderful staple to add to you cooking repertoire if it isn't there already. You will love it! Don't be afraid to tweak it either... maybe add some fresh chopped onion, or green peppers depending on your mood. Thanks for sharing!

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SharaLynn

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Reviewed: Jan. 3, 2008

I've made this a lot and we really enjoy it. I have made double batches for parties and people always ask for the recipe. It is so simple they can't believe it. Sometimes I add a bit of ketchup and some water to it. Delicious!

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AIMEELOREN

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Reviewed: Dec. 28, 2007

Pretty good. Next time I will make sure I have enough cook time. This time I was rushed and cooked it on med/hi for 6 hours and ended up with only semi-tender meat. I think a low for 10 hours would have made it much tastier. Also, next time I will use a barbeque sauce that is not so sweet.

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

Excellent recipe! One warning - with slow cookers, I tend to let things go and go and go...the sugar content in the BBQ sauce is so high that it will burn and taste a little scorched if you don't follow the times. I know better for next time! Family raved anyway!

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LAURIE09

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Reviewed: Dec. 20, 2007

Very nice ..... our family has never made meals like this before "Canadians" :) My husband says --- he almost forgives me for not making a Roast Beef, Yorkshires, Gravy, and Potatoes.... with the roast I used for this recipe. That's a BIG compliment, as Roast is his favorite meal. I will make this again. Mmmmmmmm!

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zaboocat

Cooking Level: Intermediate

Home Town: Richmond Hill, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Dec. 1, 2007

I have made this and all sorts of other hunk-of-meat crock pot recipes. Always turns out so tender that it almost falls apart! I usually add a splash of liquid smoke in with the roast at the beginning (often throwing in a still-frozen roast) and let it cook ALL day- 8-10 hours. Drain the fat, shred or slice, add a little more sauce, and keep warm until ready to eat.

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beth

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 6, 2007

All time favorite! This is a simple, great recipe. The only thing I did differently was add half the barbeque sauce while cooking and used 1/4 cup of onions which I put under the roast and added 2-3 garlic cloves. Drained the liquid when ready to shred. I then added the other half of the barbeque sauce and added the liquid to taste. Sometimes, half, sometimes it all back. Also, remember that leftovers need more liquid for better taste.

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