Ingredients
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1/2 onion, diced
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1 1/2 cups catsup (preferably Heinz)
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2 tablespoons Dijon mustard
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1/4-1/3 cup packed brown sugar (depending on taste)
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1/4 cup red wine vinegar
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1 teaspoon liquid smoke flavoring
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder or 2 -3 garlic cloves, minced
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3 lbs boneless chuck roast
Instructions
- Place chuck roast into a crock pot.
- Combine remaining ingredients in a mixing bowl.
- Pour barbecue sauce over meat.
- Cover& cook on low for 8 to 10 hours or high for 4 to 5 hours.
- Remove roast from crock pot& shred meat with two forks.
- Place shredded meat back into crock pot& stir to coat meat with sauce.
- Cook for 15 or 20 minutes with lid off on high to reduce sauce. (Lately, I have been transferring the sauce to a pot on the stove top & reducing it while I shred the meat. The other way will work, but the stove top is more efficient.).
- Note: Sharon recommends cutting back just a bit on the vinegar.