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  • 16servings
  • 440minutes
  • 355calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 stalks celery, sliced thin

  2. 1 large onion, coarsely chopped

  3. 4 cloves garlic, minced

  4. 1 cup ketchup

  5. 1 cup barbeque sauce

  6. 1 tablespoon prepared yellow mustard

  7. 1 cup beer

  8. 2 tablespoons cider vinegar

  9. 2 tablespoons Worcestershire sauce

  10. 2 tablespoons brown sugar, packed

  11. 1 teaspoon chili powder

  12. 1 teaspoon salt

  13. 1 teaspoon ground black pepper

  14. 4 pounds boneless beef chuck roast, trimmed of fat

  15. 16 hamburger buns, split

Instructions Jump to Ingredients ↑

  1. To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.

  2. Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.

  3. About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.

  4. To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

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