Prep 5 mins
Cook 6 hrs
The sauce has a nice kick... less with less hot pepper sauce
- 4 lbs beef roast
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 2 teaspoons celery salt
- 1 1⁄2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 2 teaspoons pepper
- 1⁄2 cup ketchup
- 1 tablespoon liquid smoke
- 3 tablespoons brown sugar
- 1 tablespoon dry mustard
- 1 dash nutmeg
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 3 drops hot pepper sauce (more if desired)
- Place roast in slow cooker.
- Combine rest of ingredients and pour over roast.
- Cover and cook on high 6-8 hours.
Tish, This roast was really good! I didn't have any worcestershire sauce, but it was yummy without it. My husband loved it! I will be making this again. Cooking in the crockpot is so much better than the oven with this hot weather! Thanks!
We used 4 lbs moose neck roast and the meat was tender, tender! My daughter found the outer crust a touch salty and I just realized we forgot to add the 1 1/2 tsp reg salt! But she didn't mind when we shredded the leftovers and reheated with bbq sauce for sandwiches. Perhaps the next time I will use garlic powder and onion powder instead of the salt version.
We loved this roast! The wonderful aroma had us anticipating dinner all afternoon. The barbecue sauce was one of the best I've tried and I may try it with other recipes in the future. The only changes I made were to use garlic powder and onion powder instead of the salt versions and did not add salt (trying to lower sodium as much as possible) and the flavor was still great! I cooked it on high for 4 hours and then low for 2 hours and that was plenty of time with a newer Rival crockpot. Thanks for posting!