Prep 15 mins
Cook 8 hrs
Ono is Hawaiian for tasty. My friend, Sharon, always takes this to potlucks at work. She also brings copies of the recipe because people always ask for it. I'm generally not a barbecue fan, but I really enjoy this recipe. It is great on buns or over rice.
- 3 lbs boneless chuck roast
- 1⁄2 onion, diced
- 1 1⁄2 cups catsup (preferably Heinz)
- 2 tablespoons Dijon mustard
- 1⁄4-1⁄3 cup packed brown sugar (depending on taste)
- 1⁄4 cup red wine vinegar
- 1 teaspoon liquid smoke flavoring
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder or 2 -3 garlic cloves, minced
- Place chuck roast into a crock pot.
- Combine remaining ingredients in a mixing bowl.
- Pour barbecue sauce over meat.
- Cover& cook on low for 8 to 10 hours or high for 4 to 5 hours.
- Remove roast from crock pot& shred meat with two forks.
- Place shredded meat back into crock pot& stir to coat meat with sauce.
- Cook for 15 or 20 minutes with lid off on high to reduce sauce. (Lately, I have been transferring the sauce to a pot on the stove top & reducing it while I shred the meat. The other way will work, but the stove top is more efficient.).
- Note: Sharon recommends cutting back just a bit on the vinegar.
This was quick and easy to throw together but more importantly it is DELICIOUS! Reduced the sauce on the stove for about 15 min while I shredded the beef. The other reviewer who said it would be easier to just dump a bottle of BBQ sauce in instead is crazy. This tastes way better than anything out of a bottle!
I have made many barbecue beef recipes and this was the best one I have ever tasted, family agreed. This is the one I will keep and make from now on, no need to try any others. It was so easy too! I used 3 tablespoons of the red wine vinegar and 1 tablespoon Worcestershire sauce. I used fresh minced garlic, not the garlic powder. The sauce is thin when the meat is finished cooking, but anyone who uses their slow cooker regularly knows this will happen. I took Judy's suggestion and poured my sauce into a saucepan , brought it to a boil, turned down the heat a little bit,so it was still bubbling gently , and let it reduce, stirring occasionally. I let it cook down for about 30 minutes and added it back into the slow cooker with the shredded meat and it coated the meat beautifully. What a well-balanced, delicious sauce! I served it on toasted hamburger buns with homeade potato salad and pickles on the side. It was excellent and can't wait to enjoy it again for dinner tonight. Thank you for sharing this keeper recipe, Judy!
This was ridiculously delicious. My only advice would be to cook the full 8-10 hours. I tried to rush it in 4 hours on high, and the flavor was amazing but the beef was barely pulling apart. That has nothing to do with the recipe, It was probably the cut of beef. I will use this again and again. Look no further, this is the one to try!!!!