Friday, June 20, 2008

Slow Cooker Barbecue Beef 8 pts

Slow Cooker Barbecue Beef
Taste of Home

This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds! -Colleen Nelson, Mandan, North Dakota



METHOD: Slow Cooker

TIME: Prep: 15 min. Cook: 8 hours

1 boneless beef sirloin tip roast (about 3 pounds), cut into large chunks
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8 to 10 sandwich rolls, split
Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender.
Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls. Yield: 8-10 servings.

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