BARBECUED BEEF

Chuck roast is slow-cooked for 8 to 10 hours with barbecue sauce ingredients, including liquid smoke. Shredded for sandwiches.


1-1/2 cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tbsp. prepared Dijon-style mustard
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke flavoring
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. garlic powder
1 (4 lb.) boneless chuck roast


In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper and garlic powder.

Place chuck roast in low cooker. Pour ketchup mixture over chuck roast. Cover, and cook on LOW for 8 to 10 hours.

Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Yield: 12 servings