|
|
|
|
| • |
2 1/2 to 3 pounds lean chuck roast |
| • |
1 1/2 cups ketchup |
| • |
1/4 cup packed brown sugar |
| • |
1/4 cup wine vinegar |
| • |
2 tablespoons Dijon mustard |
| • |
1 tablespoon Worcestershire sauce |
| • |
1 teaspoon liquid smoke flavoring |
| • |
1/2 teaspoon garlic powder |
| • |
1/2 teaspoon salt |
| • |
1/4 teaspoon ground black pepper |
| • |
Hamburger buns |
|
|
 |
Place chuck roast in crock pot. In a bowl, combine all remaining ingredients except for hamburger buns; pour over roast. Cover and cook on LOW for 8 to 10 hours until meat is tender and fully cooked. Remove roast and shred meat. Place shredded meat back in crock pot; stir to coat well. Spoon barbecued beef onto toasted hamburger buns and serve. |
|
|
|
|
|
| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
|
