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Elaine's Tangy BBQ Beef

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PREP TIME
15 min
COOKING TIME
480 min
TOTAL TIME
510 min
SERVINGS
24 servings
Dinner Southern
Elaine's Tangy BBQ Beef
Ingredients
  • 7 pounds boneless chuck roast
  • 1 cup water
  • 3 tablespoons white vinegar
  • 4 tablespoons brown sugar
  • 2 teaspoons dry mustard
  • 4 tablespoons Worcestershire sauce
  • 3 cups ketchup
  • 2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 6 cloves garlic, minced
Instructions
1
Insert the roast into a slow cooker accompanied by the water, and seal it. Cook on LOW for 2 to 4 hours, or until the beef can be effortlessly torn apart with a fork.
2
Separate the shredded beef from its excess fat as you go. Remove half a cup of the liquid from the slow cooker, and set it aside for later use. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup to the slow cooker. Combine the salt, pepper, cayenne and garlic with the meat to ensure it is thoroughly coated.
3
Cover again, and continue cooking the beef on LOW for an additional 4 to 6 hours. If necessary, supplement with the reserved liquid to maintain a suitable moisture level. Serve on toasted buns. The cooked meat can be frozen for future consumption.