Shredded BBQ beef

I got this recipe from a friend who got it from a friend who got it from a friend…I never have leftovers (for long, at least) and this can be made mostly ahead and just mixed before serving. You can also freeze the cooked meat alone, the sauce alone, or them together. It’s always a hit.

Shredded BBQ beef

Put 2 small onions, sliced in the bottom of the crockpot. Top with a 4-5 lb chuck roast, a pinch of salt, and chicken broth (1/2 cup if for just 6-8 hours on low, 1.5 c if for Shabbat lunch). Cook on low in slowcooker.


1/3 C olive oil

2T / 8 cloves minced garlic

1C red wine vinegar

1C chicken or beef broth

1C brown sugar

1/4C soy sauce

4t mustard

1/2C tomato paste

Cook garlic in oil until golden, then add remaining ingredients and boil. Simmer until reduced to about 2C. If this will be served NOT on Shabbat, cook sauce when serving and ON Shabbat, cook ahead. When you mix it with the shredded beef, it will heat enough. Sauce is good as a general bbq sauce, too!

Shred the beef with 2 forks, mix with sauce, and serve on buns or with rolls. Enjoy!


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