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3 1/2 pounds beef ; chuck roast
1 tablespoon Worcestershire sauce
1 cup tomato ketchup
2 teaspoons paprika
1/3 cup wine vinegar ; red
3 tablespoons Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 1/2 teaspoons onion powder
1/3 cup root beer
1/2 cup brown sugar
Submitted by grillman
Any beef roast will work with this recipe. Roast thicker than 3 inches should be cut in half to get tender enough in 8 hours to shred.
Cal: 513 Fat: 17g Carbs: 32g Protein: 56g Fiber: 1g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Place the beef roast in a the slow cooker.
In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the roast. Set the cooker to low heat and let cook for 8 hours or until fork tender.
Use 2 forks to shred the beef and combine with the sauce. Serve as an entree or on sandwiches.
In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the roast. Set the cooker to low heat and let cook for 8 hours or until fork tender.
Use 2 forks to shred the beef and combine with the sauce. Serve as an entree or on sandwiches.
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