In a crock pot, place the onion and garlic on the bottom, top with the beef chunks, and sprinkle the beef with salt and pepper. Add the water. Cover and cook on LOW for 9 to 9-1/2 hours or until the beef falls apart with a fork. No stirring is necessary during the cooking. Remove all the liquid from the beef (makes excellent gravy for mashed potatoes). Trim and discard the excess fat from the cooked beef. Shred the meat with two forks until no solid pieces remain. Add the barbecue sauce and mix thoroughly. Serve the barbecue beef on hamburger buns or kaiser rolls that are split in half. This recipe makes approximately 7-8 cups of shredded barbecue beef. Can be covered and refrigerated for up to 4 days for later use.
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