Categories: SLOW COOKER SUPPERS

Ingredients

• 3 pounds beef chuck shoulder roast, boneless
• 2 cups ketchup
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 1/4 cup dark molasses
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• sesame seed buns, split

Directions

1. Cut roast in half and place into the Crock-Pot slow cooker. Combine ketchup, onion, vinegar, molasses, Worcestershire sauce, garlic, salt, mustard, black pepper, garlic powder and red pepper flakes in large bowl. Pour sauce mixture over roast. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours or until done.

2. Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with 2 forks.

3. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.

4. Return meat to stoneware. Stir to evenly coat meat with sauce. Adjust seasonings if desired. Cover and cook on Low 15 to 30 minutes or until hot.

5. Spoon filling into sandwich buns and top with additional barbecue sauce if desired.

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