Crock Pot Very Best Beef BBQ

From:

On Jul 27, 2008

Almost perfect! First, I didn't cut the meat into cubes - absolutely no need and a waste of time. Just get a nice rump roast and believe me, when it is time to shred the beef, it just falls apart. This recipe is very tasty but I got many comments that it could be spicier so next time, maybe add a few drops of hot sauce.

From: Nasseh

On Feb 27, 2008

I really really wanted to like this recipe. It was simple to make & sounded wonderful. But... After making it the way the recipe called for (except for the onions) it tasted too much like ketchup for my taste. I then added 2 tsp A1 sauce, 1 tsp onion powder, 1 tsp garlic, more salt & pepper, & more vinegar. The extra ingredients got rid of the ketchup taste but it still only tasted ok. I doubt if I make this recipe again.

From: Mille® ™

On Jul 22, 2003

This recipe had its ups and downs – 99% ups, 1% downs – here’s the skinny. A generous co-worker recently donated a crockpot to our office staff. In the same breath that he used to make his announcement of the donation, he said, “OK, Miller, you’re the chef in the house – DO something with it!” So I subsequently trotted up the street to my friendly butcher buddy’s shop and he cut me a beautiful, well-marbled beef shoulder that was just a fraction under 3 pounds. I cut it into thick slices instead of cubes (best I could do with the very rudimentary kitchen tools that we have at work) and put it in the crock with the onions (I went a bit overboard on these in the interest of yumminess) and bouillon. The following morning, the office early bird who gets in to work at the crack of yes-it’s-still-dark took it out of the fridge and turned it on at the high setting. At 10:30 a.m., I checked it and it was very nicely done. When I tried lifting the beef out with a fork, I discovered that I had made a very smart mistake – I must have inadvertently bought “self-shredding” beef. The stuff was just falling apart into little pieces – absolutely beautiful. Now here’s the very, very minor 1% down – when I drained off all the liquid from the crock, I had only 1 ½ cups, so I had to add another ½ cup of bouillon to make the sauce part of the recipe – no big deal at all. The only minor deviation that I made from the listed sauce ingredients was to use homemade ketchup (recipe # 24945) because it’s low in sodium. By lunch time, the entire office smelled like the best BBQ joint in town. By the end of our lunch break, four of us had cleaned that crock out completely - there was not a shred (pun intended) of beef left. Served it on big, fat Kaiser rolls with freshly-made cole slaw from a nearby Pennsylvania Dutch farmers’ market on the side. The donated crockpot has found a permanent and happy home. To coin a phrase that has been flogged more than any dead horse, this stuff is to-die-for.

From: Kevin Young

On Feb 10, 2005

Well Mirj, this was fabulous! First off though, I hope you're not offended but I made this with pork since I had some in the freezer (where is that blushy face thing when I need it?) which is why I was looking for a BBQ recipe in the first place. I had to add some garlic as I do to most things and tapered down the chili sauce because the family is not big on spice (wimps) but this was VERY good anyway. I think I will make it with beef next time as the sauce seems very bold and would do well with beef. Thanks again for a great recipe.