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1 medium onion, chopped
3 cloves garlic, or 1/2 teaspoon garlic powder
3 pounds boneless beef chuck or bottom round roast, cut in 4 pieces
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
2 cups barbecue sauce (your favorite)
In a slow cooker, place onions and garlic on bottom, top with beef chunks and sprinkle beef with salt and pepper. Add water and cover. Cook on low heat setting 9-9 1/2 hours or until beef falls apart when tested with a fork. No stirring is necessary during cooking.
Remove all liquid from beef (reserve as a base for another use, such as gravy). Trim and discard excess fat from cooked beef.
Shred beef with two forks until no large pieces remain. Add barbecue sauce and mix thoroughly. Serve on buns or rolls. May be covered and refrigerated up to 4 days.
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