Beef BBQ

A cut-up chicken may be substituted for the beef. The chicken BBQ is my favorite.

2-1/2 lb chuck roast, boneless
vegetable oil
1 med onion, chopped
1 can coke
1/3 cup worcestershire sauce
1-1/2 TBSP cider vinegar
2 beef bullion cubes
3/4 tsp dry mustard
3/4/tsp chili powder
1/4-1/2 tsp red pepper flakes
3 cloves garlic, minced

For BBQ sauce:
1 cup ketchup
1 TBSP butter

6 burger buns, toasted

Brown roast in a skillet with a small amount of oil. Place roast in crock pot with onion. In separate container combine coke, worcestershire, vinegar, beef bullion, dry mustard, chili powder, red pepper and garlic. Reserve and chill 1 cup of this mixture. Pour remaining mixture over roast. Cook on high 6 hours or medium for 9 hours until roast is very tender. Remove roast and shred with 2 forks.

Combine 1 cup of reserved mixture, ketchup and butter in saucepan. Cook over medium heat stirring until thoroughly heated. Pour sauce over shredded meat. Stir gently. Spoon mixture onto buns. Serve with coleslaw.

Total cooking/preparation time: Moderate
Servings: 4-6

Cookbook Section: Entrees / ID: 62

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