Crock-Pot Shredded Barbecue Beef

Crock-Pot Shredded Barbecue Beef

So I got to make this twice as the first time, I totally forgot to take pictures!   Luckily it was good both times!

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Crock-Pot Shredded Barbecue Beef Recipe

• Course Entree
• Cuisine American
• Crock-Pot Size 6 Quart Crock-Pot
• Weight Watchers 08 SmartPoints

Print Recipe Crock-Pot Shredded Barbecue Beef Recipe Course Entree Cuisine American Crock-Pot Size 6 Quart Crock-Pot Weight Watchers 08 SmartPoints

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	10people
Prep Time	15minutes
Cook Time	6 - 8hours on LOW

Ingredients

• 2 1/2 pounds beef rump roast
• 1/4 cup water
• 3/4 teaspoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons granulated sugar
• 1 whole onion cut into rounds (you will finely chop later)
• 1 1/4 cup lemon lime soda such as Sprite or 7UP
• 1 bottle barbecue sauce your favorite brand

Servings: people

Ingredients 2 1/2 pounds beef rump roast 1/4 cup water 3/4 teaspoon Worcestershire sauce 1 teaspoon liquid smoke 1 1/2 teaspoon chili powder 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 tablespoons granulated sugar 1 whole onion cut into rounds (you will finely chop later) 1 1/4 cup lemon lime soda such as Sprite or 7UP 1 bottle barbecue sauce your favorite brand Servings: people

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 10people Prep Time 15minutes Cook Time 6 - 8hours on LOW

Instructions

1. Trim as much visible fat off roast and cut the roast into 4 pieces.
2. Mix the dry spices in a bowl and rub spice mixture all over the roast.
3. Place roast in the bottom of a 6 quart slow cooker.
4. Pour water, Worcestershire sauce and liquid smoke in a glass measuring cup with spout and pour liquid over meat without disturbing the dry spice mixture too much.
5. Place onion on top of roast.
6. Pour lemon-lime soda over everything.
7. Cover and cook on LOW for 6 - 8 hours until meat is fork tender.
8. Remove meat from slow cooker and place on a large plate and shred meat with 2 forks.
9. Chop up the onion if desired and mix in with the shredded meat.
10. Add as much BBQ sauce as you like.
11. Place shredded meat and BBQ sauce back into the slow cooker and set on the WARM setting if desired to keep the meat warm for serving.
12. Serve on buns or rolls and enjoy!

Recipe Notes

You can go up or down on dry spices depending on how big or small your rump roast is.

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