You’ll love this tasty beef barbecue! Just use your crockpot to cook the meat to perfect tenderness.
Beef Barbecue
- 3 pounds Beef Chuck Roast
- 1-1/2 cup Water
- 1 Onion quartered
- 2 Celery Tops
- 1 tsp. Salt
- 8 Peppercorns
- 1 Bay Leaf
Place the chuck roast, water, onion, celery tops, salt, peppercorns, and bay leaf into a crockpot and cook on high for 6 hours.
Remove the meat from the crockpot and shred.
Strain the broth and pour it into a saucepan.
Add:
1 large chopped Onion
1/2 cup chopped Celery
1/2 cup Shredded Carrots
Simmer on the stovetop for 15 minutes.
Add the following to the broth and vegetables and stir well:
- 3 Tblsp. Red Wine Vinegar
- 2 Tblsp. Brown Sugar
- 4-1/2 Tblsp. Worcestershire
- 1-1/2 Tblsp. Dijon Mustard
- 1-1/2 Tblsp. Lemon Juice
- 1-1/2 cups Catsup
- 2 tsp. Salt
- 1/2 tsp. Pepper
Return the shredded meat to the crockpot. Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour.
Serve on hamburger buns.
Beef Barbecue
Ingredients
- 3 pounds Beef Chuck Roast
- 1-1/2 cup Water
- 1 Onion quartered
- 2 Celery Tops
- 1 tsp. Salt
- 8 Peppercorns
- 1 Bay Leaf
Instructions
Place the chuck roast, water, onion, celery tops, salt, peppercorns, and bay leaf into a crockpot and cook on high for 6 hours.
Remove the meat from the crockpot and shred.
Strain the broth and pour it into a saucepan.
Add:
1 large chopped Onion
1/2 cup chopped Celery
1/2 cup Shredded Carrots
Simmer on the stovetop for 15 minutes.
Add the following to the broth and vegetables and stir well:
3 Tblsp. Red Wine Vinegar
2 Tblsp. Brown Sugar
4-1/2 Tblsp. Worcestershire
1-1/2 Tblsp. Dijon Mustard
1-1/2 Tblsp. Lemon Juice
1-1/2 cups Catsup
2 tsp. Salt
1/2 tsp. Pepper
Return the shredded meat to the crockpot. Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour.
Serve on hamburger buns.
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