I made this recipe recently and could not believe how simple it was! The sauce is absolutely divine. I consider myself a "barbecue snob" and am pretty particular about barbecue sauce but this one is truly one of the best I have ever tasted. The final selling point for me is that it is a slow cooker recipe which works perfectly when the schedule is a bit more packed than normal. Try it and let me know what you think!
Ingredients:
1 1/2 c, ketchup
1/4 c. packed brown sugar (light or dark, whatever you have on hand)
1/2 c. red wine vinegar
2 Tbsp. prepared Dijon mustard
2 Tbsp. Worcestershire sauce
1 tsp. liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
4-lb. boneless chuck or bottom round roast
Sandwich rolls of your choice
Directions:
Step 1: Combine ketchup, brown sugar, red wine vinegar, Dijon, Worcestershire, and liquid smoke. Stir in salt, pepper, and garlic powder
Step 2: Place roast in a slow cooker. Pout ketchup mixture over roast. Cover and cook on low for 8-9 hours.
Step 3: Remove roast from slow cooker, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking for approximately 45 minutes to an hour more.
Step 4: Spoon meat onto sandwich rolls and serve.
As a side note: If you like your sandwiches with a lot of sauce like I do, you can make an additional bowl of sauce to ladle over the meat once it is on the sandwich roll.
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