CROCK POT BBQ BEEF ROAST

 

Ingredient:

2 – 2 1/2 lb. beef chuck roast

1/4 C. BBQ sauce

1/4 C. ketchup

2 T. light brown sugar

1/4 C. apple cider vinegar

1/4 tsp. dry mustard

1 T. Worcestershire sauce

1/4 tsp. chili powder

Direction :

Place roast in dutch oven and cut in half if using 4 qt. casserole. Whisk together remaining ingredients and pour over roast. Cook on low heat for 6 hours. Take out and shred the roast with two forks (it will just fall apart), place in a bowl and scoop some juices over it before serving.

Thanks Janet’s Appalachian Kitchen