Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is so tender and tangy/sweet. Great served with coleslaw

Ingredients Nutrition

Directions

  1. Place roast, onions, celery, garlic and water in a large pot. Bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
  2. Remove from liquid, saving about 1 cup of liquid, and cool slightly. Shred roast and add to the remaining liquid. Add all remaining ingredients and cook uncovered for 1 hour.
  3. Serve on buns with coleslaw.
Most Helpful

5 5

My family gives this 2 thumbs up on this recipe!! I had a 5lb roast and I put it in the crockpot in the morning and let it cook all day. I did use beef stock (1 litre) and the rest water. I used only 1/2 tsp allspice and used garlic powder 1tsp I didnt add the salt as I thought the beef stock was saltly enough. Served with broccoli slaw and potato chips. Will be making this again, thanks so much for posting this recipe. Made for spring PAC 2010.

5 5

Although this was made to take to a couple of homebound neighbors, I did make it to suit myself ~ Had a 4 lb roast, left out the last ingredient & only used a dash of the hot sauce! Fixed a couple of sandwiches to keep & the rest went off to satisfy the neighbors! Very tasty & much appreciated! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

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