Patsy's Best Barbeque Beef

Patsy's Best Barbeque Beef

6
PATSY HENNESSEY 3

"This is a very easy, very good barbeque beef."
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Ingredients

12 h 30 m servings 381 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1701 mg
  • 68%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
  2. Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
  3. Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

6
  1. 11 Ratings

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Most helpful positive review

My family loved this! I chopped everything the night before in the food processor. Easy, and makes a lot!

Most helpful critical review

Giving this only three stars because it was just okay. I made the recipe exactly as written. The beef was very tender but the flavor was missing something. Also the liquid never did absorb co...

My family loved this! I chopped everything the night before in the food processor. Easy, and makes a lot!

It was o.k. but not spectactular.

This was very good. I used previously cooked roast beef and just heated it for a couple hours.

I really liked this. It was so good and tender. We cooked it overnight- about 13 hours. I liked the celery in it. Added a touch of dijon mustard and part of a diced orange pepper.

Giving this only three stars because it was just okay. I made the recipe exactly as written. The beef was very tender but the flavor was missing something. Also the liquid never did absorb co...

I cut the recipe in half for my family and used my food chopper to pulse all the veggies, which saved time. I subbed red bell pepper for the green (it is what I had on hand). Being pressed for t...