What you need:
- 3-4 lb beef roast
- 3 T spicy brown mustard
- 13/4 c ketchup
- 1/4 c brown sugar
- 1/3 c red wine vinegar
- 21/2 T Worcestershire sauce
- 1/4 t garlic powder
- 1/2 t fresh ground black pepper
- 1/2 t salt
- 2 t liquid smoke
- 1 medium onion, diced
What you do:
- Place all ingredients, except roast, in a large bowl; mix. Put roast
in a 31/2 quart or larger crock-pot. Pour barbecue mixture over
roast. Cook, covered, for 8 -10 hours on low, or until meat is
falling apart when touched with fork. Take out roast and shred
with fork on plate. Return to slow cooker and mix thoroughly with
sauce. Serve on bun or roll of choice.
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