Crockpot Barbecued Beef
1/2 cups ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar OR cider vinegar
2 tblsp Dijon mustard
1 tblsp Worcesterhire sauce
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
boneless roast, about 4 pounds or so
Combine ketchup, brown sugar, vinegar, Dijon mustard, Worcesterhire sauce, and liquid smoke in a bowl. Stir in salt, pepper, and garlic powder. Place roast in slow cooker; pour mixture over the roast. Cover and cook on low for about 8 to 10 hours, OR until done. Remove roast from slow cooker and shred with a fork; return to slow cooker, stir, and continue cooking for about 1 hour longer. Serve on hamburger buns.
When I make this in the cooler months, I serve it as a regular roast with mashed potatoes, gravy, and veggie. In the warmer months, you can shred it like the recipe says, and serve it on hamburger buns. Another thing, with my cooker, I have never needed to cook it as long as the recipe states and the meat was thoroughly cooked.