Pulled Beef Crock Pot

Ingredients

• 1 1/2 lbs chuck steaks
• 1/2 cup ketchup
• 1 tablespoon apple cider vinegar
• 2 tablespoons blackstrap molasses
• 1/8 teaspoon hickory liquid smoke
• 4 tablespoons yellow onions, coarsely chopped (lg. chunks)
• 4 Italian rolls (I prefer long rolls over round rolls)

Directions

1. 1

   Place meat on bottom of crock pot. Place ketchup, apple cider vinegar, and molasses into saucepan over medium heat. Reduce for 5 minutes. Add the onion and cook another 5 minutes Place strainer over crock pot and strain the sauce well; flipping the onions and gently smashing with a spoon till the sauce is all in the crock pot. Discard cooked onion. Cook on High for 3-1/2 Hours. Turn temperature to low and cook another 1-1/2 hours. Take the meat out of crock pot with serrated spoon. Pull meat apart with two forks into large chunks. (Can be cooked on low for 8 hours.).

2. 2

   Cut rolls lengthwise -- I always cut so that the top is thinner than the bottom. Take a spoon and spoon some of the sauce onto both the top and bottom of the roll and spread quickly so the roll doesn't get mushy. Broil for a moment to heat up the roll.

3. 3

   Add sauce to the shredded beef in a bowl. Spoon the saucy shredded meat onto the warm rolls.

4. 4

   I serve with potato salad, green beans, and apple sauce. Enjoy!