I created a poll on the Emily Bites Facebook Page this week asking my readers what you’d like to see more of on the blog and “crock pot recipes” was the runaway winner. Your wish is my command! Slow cooker recipes are great because most have minimal “hand’s on” cooking time and often they can cook all day and be nearly ready when you get home from work! This hearty, tangy, tasty Barbecue Beef recipe came from my mom, who got it from her mom. Not only is this recipe easy and delicious, it’s also very versatile. I stayed traditional by serving the beef on a bun, but feel free to be creative! This Barbecue Beef would taste great atop a baked sweet potato, wrapped in a corn tortilla like a taco or featured on a nice crisp bed of salad. The possibilities are endless!
Slow Cooked Barbecue Beef
Source: My Mom
2 lb round roast of beef, lean and trimmed of visible fat (if roast is very thick, cut into a few pieces - I cut mine in thirds)
1 ½ c chopped onion
1 ½ c ketchup
1/3 c Worcestershire sauce
3 T brown sugar
3 T cider vinegar
2 t salt
**My slow cooker has a detachable pot that rests on a heated base. If your crock pot is all attached and the pot is not removable, complete step one in a heavy pot on the stove and then transfer contents to crock pot for step two**
1. Mist the inside of your crock pot (or other pot) with cooking spray and brown beef on all sides on the stove top. Do not cook beef all the way through. Add chopped onion and continue to cook until golden.
2. Transfer pot (or contents of pot) back onto your crock pot base and add all other ingredients. Stir to combine. Turn crock pot temperature to medium and cover. Cook for 7-8 hours.
3. Remove meat and shred it using two forks. Return shredded meat to the sauce and stir to combine. Turn heat up to high to allow sauce to thicken and cook for an additional 45-60 minutes. Serve!
Yields 9 (1/2 cup) servings. Weight Watchers Points Plus: 5 per serving