In Maryland when somebody mentions barbecue the first thought is usually that some friends or relatives will get together, drink sweet tea, and cook some hotdogs on the grill. In Texas, however, when the word barbecue is mentioned it means a huge hunk of beef that has been cooked for days in some type of outdoor oven and then carefully sliced and served with sauce on the side. It's delicious! I loved it the moment I sampled it, but it's a complicated process that I prefer to leave up to the local fire fighters or to the men at church. Instead, if I want to prepare barbecued beef at home, I place a chuck roast in my crock pot, mix a delicious combination of spices and condiments, and then let it cook (low and slow) all day. The aroma is magnificent, the preparaion is minimal, and the results are amazing.
The inspiration for my recipe is from either The Fly Lady or her friend The Dinner Diva, I can't remember. I handwrote the original on a yellow legal pad without noting where it came from (shame, shame). I didn't realize when I copied it that it would become one of my family's most requested dinners. In addition to being delicious, I like this recipe because it's easy to adapt. Once I went to make Crock Pot Barbecued Beef and realized that I was all out of honey so I substituted few tablespoons of honey mustard. Another time I didn't have any balsamic vinegar in cupboard, so I used balsamic vinegarette instead. It's always been great. I serve it on buns with cole slaw (either on the side or on top) and a pickle.
Crock Pot Barbecued Beef Recipe
2 pound chuck boneless chuck roast
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked pepper
1 cup ketchup
2 Tablespoons honey
1/4 cup balsamic vinegar
2 Tablespoons Dijon mustard
1 cup bottled barbecue sauce
2 Tablespoons worcestershire sauce
1 teaspoon garlic powder
- Lightly spray the crock pot with cooking spray.
- Trim the chuck roast of any large pieces of fat.
- Rub salt and pepper on all sides of chuck roast.
- Whisk together the ketchup, honey, balsamic vinegar, dijon mustard, barbecue sauce, worcestershire sauce, and garlic powder until well blended. Pour over roast.
- Cook on low for 8-10 hours.
- 1 hour prior to serving remove roast from crock pot and shred it with 2 forks removing any pieces of fat.
- Pour sauce into a gravy separator and allow any fat to rise to the top. (If you don't have a gravy seperator, skim fat from top of sauce with a spoon.) Pour sauce back into crock pot.
- Add shredded meat back to the crock pot, stir well, and cook for 1 more hour.
*Serve on buns with cole slaw and a pickle.