Taste of Home
Slow Cooker Barbecue Beef
TOTAL TIME: Prep: 15 min. Cook: 8 hours
YIELD: 8-10 servings.
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
Ingredients
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1 beef sirloin tip roast (3 pounds), cut into large chunks
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3 celery ribs, chopped
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1 large onion, chopped
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1 medium green pepper, chopped
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1 cup ketchup
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1 can (6 ounces) tomato paste
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1/2 cup packed brown sugar
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1/4 cup cider vinegar
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3 tablespoon chili powder
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2 tablespoons lemon juice
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2 tablespoons molasses
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2 teaspoons salt
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2 teaspoons Worcestershire sauce
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1 teaspoon ground mustard
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8 to 10 sandwich rolls, split
Directions
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1.
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.
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2.
Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls.
Nutrition Facts
1 each: 413 calories, 9g fat (3g saturated fat), 72mg cholesterol, 1127mg sodium, 52g carbohydrate (23g sugars, 4g fiber), 32g protein.
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