- Vinegar and Pepper
- Light Tomato
- Heavy Tomato
Crock Pot Shredded Beef
1 TBS Dijon mustard
1/2 c. bbq sauce (I'm using Jack Daniels original)
1 TBS red wine vinegar
6 oz. beer (I'm using Stella Artois)
1 1/4 lb. boneless beef roast (I'm using chuck)
Mix the Dijon, bbq sauce, vinegar in the crockpot. Cut the roast in half so the whole thing fits in the bottom of the crockpot. Put roast in crockpot and turn to coat both sides. Pour beer over top. Cook on low 6-8 hours until beef pulls away easily w/ a fork. Remove beef from sauce and shred w/ forks. Skim any fat from the sauce and mix as much as you like w/ the beef. Serve warm on buns.
*NOTE* I doubled this b/c my roast was about 3.5 lbs.