Barbque Beef
Yield
6 servingsPrep
20 minCook
480 minReady
500 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Lb |
beef
tew or chuck roast |
*
|
| 2 | cups |
onions
chopped |
|
| 3 | each |
green bell peppers
chopped |
|
| 6 | ounces |
tomato paste
|
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
apple cider vinegar
|
|
| 3 | teaspoons |
worcestershire sauce
|
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Lb |
beef
tew or chuck roast |
*
|
| 473 | ml |
onions
chopped |
|
| 3 | each |
green bell peppers
chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
apple cider vinegar
|
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
dry mustard
|
|
Directions
Combine the ingredients and put into a slow cooker or crockpot in order given.
Use a 3½ to 5 quart cooker. Cover and cook on high for 8 hours. With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamburger buns.
