This recipe is wonderful for those days when you know your evening may be hectic, but you want a delicious satisfying meal.
The ingredients can be put in the crock-pot in the morning, and by evening your family will be enticed by aroma and flavors beckoning them to the table.
3 pounds boneless grass-fed beef chuck shoulder roast
2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup dark molasses
2 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Sesame seed buns, split
Cut roast in half and place in slow cooker. Created a sauce mixture by combining the ketchup, onion, vinegar, molasses, Worcestershire sauce, garlic, salt, pepper, mustard, garlic powder and pepper flakes in large bowl. Pour mixture over roast. Cover, and cook on LOW 8-10 hours.
Remove roast from sauce; cool slightly. Shred meat with 2 forks.
Place meat back into sauce. Stir to coat evenly. Add salt and pepper to taste. Cook an additional 15-30 min. or until hot. Spoon filling into sandwich buns and top with additional sauce.
Makes 12 servings.