I love this recipe for the following:
1. You can make it ahead of time and freeze it. Then, take it out of the freezer about 2 days before cooking to thaw.
2. You make the BBQ sauce yourself. The ingredients are up to you and you can change whatever you like. Most store-bought BBQ sauces contain HFCS (high fructose corn syrup) which many people are trying to avoid. I’m still on the fence about it…. but try to avoid it when possible.
3. You could throw it all in a bag one night, then dump it in your crock pot the next morning. Turn crock pot on and you’re done!
4. Oh and it tastes awesome! This will have to go in our meal rotation.
5. You could easily makes this for someone that needs a meal and you are not sure what to make. Just throw in some buns! Or give it before the baby is born frozen and the mom has a meal all ready to go in the freezer.
Remembering my sweet cousin who died yesterday in 2008 at the age of 19. We will miss you sweet Patty! Here’s her story.
Slow Cooker BBQ Beef
yield 6-8 servings
Throw the following into a big freezer bag and seal. Or regular bag the night before and seal. Or into a crockpot around 9am…
2 lbs. chuck roast (I used closer to 3 lbs because that is what was in the meat case and worked just fine as well)
1 onion, diced
1 tsp. of minced garlic or 1 clove of pressed garlic
2 cups ketchup (Hunts does not have high fructose corn syrup)
1/4 cup balsamic vinegar
2 T. mustard
1/4 cup brown sugar
2 Tbs. worchestershire sauce
2 tsp. liquid smoke (I used hickory flavor. This can be found normally near the BBQ sauces in the grocery store. One of my favorite ingredients!)
1 tsp. kosher salt
1 tsp. black pepper
Directions:
6-8 hours on LOW in the slow cooker
Recipe from “Dream Dinners”
I read your cousin’s story and wanted to say I am so sorry for her untimely death. What a terrible tragedy.