Slow Cooker BBQ Beef

 

To create this fall-apart tender, pulled BBQ beef for sandwiches, the meat does not need to be fried in a skillet beforehand. This dish has so much flavor that no one will realize that the Worcestershire sauce and salt have been removed to decrease sodium (you may also use low-sodium catsup and BBQ to reduce sodium further). Using molasses instead of brown sugar and Worcestershire sauce adds depth and authenticity while lowering sugar and salt. It's ideal for picnics, buffets, and tailgating. Freezes quickly.

 

Ingredients

4lb boneless beef chuck, arm, rump or pot roast

2 large onions sliced into thin strips

4 stalks celery, sliced

4 cloves fresh garlic minced  

1.5 cup catsup

1 cup BBQ sauce  

1/4 cup Grandma's Molasses

1/4 cup apple cider vinegar or your choice of other kind

2 tbsp prepared yellow mustard your choice of type

1/4 tsp chili powder

1/4 tsp black pepper

 

Trim and eliminate Any visible fat. Place the meat in the crock cooker. Combine the onion, celery, and garlic in a mixing bowl. In a medium mixing basin, whisk together the other ingredients, then pour over the meat and veggies.

 

If you are missing either the ketchup, the BBQ, or the molasses (but not all three), it STILL tastes delicious! Tomato paste diluted with water to produce 1.5 cups can also be used in place of the catsup. I used all three ingredients specified in the recipe.

 

Simmer on low for 8-10 hours, 10 hours worked wonderfully in my older crockpot, then shred the meat with two forks in the crock pot, mix, and cook another hour.

 

served on a bed of brown rice, couscous, bulgar wheat or quinoa instead of serving on a bun.