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 |
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| Rating |
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| 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
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Ingredients
Servings: people
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Instructions
- Trim as much visible fat off roast and cut the roast into 4 pieces.
- Mix the dry spices in a bowl and rub spice mixture all over the roast.
- Place roast in the bottom of a 6 quart slow cooker.
- 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.
- Place onion on top of roast.
- Pour lemon-lime soda over everything.
- Cover and cook on LOW for 6 - 8 hours until meat is fork tender.
- Remove meat from slow cooker and place on a large plate and shred meat with 2 forks.
- Chop up the onion if desired and mix in with the shredded meat.
- Add as much BBQ sauce as you like.
- 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.
- 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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