Here you'll find hundreds of money saving tips in a variety of areas.

Shredded BBQ Beef

Much like its pork cousin, this is great served up as sandwiches (we recommend sourdough bulky rolls with a side of slaw).

  • 3 to 4 pound pot roast, chuck roast or other pot roast cut
  • 1 cup water with 2 beef bouillon cubes or the equivalent in broth
  • 2 tablespoons minced onion
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons mustard
  • dash Worcestershire sauce
[adrotate group="2"]

Cook the pot roast, water and bullion on low for 9-11 hours. Remove the roast and shred with a fork. Return it to the crockpot with one cup of the liquid that it originally cooked with combined with the rest of the ingredients. Cook for an additional 3-4 hours on low, or 1 ½-2 hours on high.

This entry was posted by and is filed under Crockpot Beef and Lamb. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

About The Author


Leave a Reply

You must be logged in to post a comment.