Post by barb43 on Jul 3, 2019 22:46:44 GMT
Crockpot BBQ Beef
Ingredients:
Note: This recipe uses all of the ingredients from the "A Really Good BBQ Sauce" recipe, which is posted in a thread here. Do not mix the barbecue sauce ingredients and cook into a complete barbecue sauce before using it in this crockpot recipe. Follow the directions below.
8 ounces Tomato Sauce, organic if you can get it
1 cup Mild Thick & Chunky Salsa, like Taco Bell or On the Border brands
2/3 cup coconut palm sugar
1 Tbsp Honey
1/3 cup Red Wine Vinegar
1-1/2 tsp Hickory Flavored Liquid Smoke
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
1/4 tsp Cayenne Powder
1/8 tsp Chili Powder
1/8 tsp Ground Mustard
1/8 tsp Ground Cinnamon
1/8 tsp Cumin
2-lb Bottom Round Roast
Directions:
1. Mix the barbecue sauce ingredients together in a medium-sized mixing bowl.
2. Place the 2-lb roast into a crockpot. Poke the roast all over with a fork. Pour the barbecue sauce mixture over the roast, ensuring it covers the bottom of the crockpot and is all over the meat.
3. Cover the crockpot and cook on low for 6-8 hours. Check the roast ever 2 or 3 hours to turn it over and ensure it is cooking appropriately.
4. When the roast is cooked through, remove it from the crockpot and shred with 2 forks. Return the shredded meat to the barbecue sauce in the crockpot. Stir to coat the meat with the sauce and continue to cook for another 30 minutes to an hour (I cooked the shredded meat in the sauce for 30 minutes, which was plenty of time).
Ingredients:
Note: This recipe uses all of the ingredients from the "A Really Good BBQ Sauce" recipe, which is posted in a thread here. Do not mix the barbecue sauce ingredients and cook into a complete barbecue sauce before using it in this crockpot recipe. Follow the directions below.
8 ounces Tomato Sauce, organic if you can get it
1 cup Mild Thick & Chunky Salsa, like Taco Bell or On the Border brands
2/3 cup coconut palm sugar
1 Tbsp Honey
1/3 cup Red Wine Vinegar
1-1/2 tsp Hickory Flavored Liquid Smoke
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
1/4 tsp Cayenne Powder
1/8 tsp Chili Powder
1/8 tsp Ground Mustard
1/8 tsp Ground Cinnamon
1/8 tsp Cumin
2-lb Bottom Round Roast
Directions:
1. Mix the barbecue sauce ingredients together in a medium-sized mixing bowl.
2. Place the 2-lb roast into a crockpot. Poke the roast all over with a fork. Pour the barbecue sauce mixture over the roast, ensuring it covers the bottom of the crockpot and is all over the meat.
3. Cover the crockpot and cook on low for 6-8 hours. Check the roast ever 2 or 3 hours to turn it over and ensure it is cooking appropriately.
4. When the roast is cooked through, remove it from the crockpot and shred with 2 forks. Return the shredded meat to the barbecue sauce in the crockpot. Stir to coat the meat with the sauce and continue to cook for another 30 minutes to an hour (I cooked the shredded meat in the sauce for 30 minutes, which was plenty of time).
