Overall, good flavor and recipe. I also did in crockpot with no water. Plenty juicy! The recipe doesn't indicate what type of vinegar to use so I used cider. I also think it's important to note that when shredding the beef remove the fat from the roast...don't just shred it in. Obvious to me, but maybe not to others. Will use this base recipe again, for sure, but since I like a little more kick to my sauce I'll need to play with it to give it more of a zip. Thanks for sharing.
Oh my gosh, this was so delicious. I did it in the oven, exactly 5 hours, let it cool about an hour, then got rid of some fat and shredded it. I only used about 1/2 cup water, so the sauce was really intense, which I loved. I thought we would have leftovers enough to freeze, but we ate almost everything.
Excellent! I did the beef in the crockpot and, taking another member's suggestion, completely omitted the water. It cooked for 7 hours, then I shredded it and let it cook another hour or so. I added some cornstarch to thicken the sauce up at the end, and served the BBQ on whole wheat crusty rolls. It was a definite hit! Thanks so much.
This was the best BBQ beef we ever had...the whole family agreed! When I told my husband it wasn't my regular recipe, he said "Well, it is now!" I made this in a crock pot with a bottom round roast. The only things I changed were that I omitted the celery as my husband hates it and I decreased the water to one cup, thinking that in the crock pot, it wouldn't need so much water. I think next time I will omit the water completely, as it could have been a bit thicker. I served on Italian rolls with pierogies on the side. Excellent dinner! Thanks for sharing!
I've been making this recipe for several years. (I was going to add it to the Zaar tomorrow but you beat me to it, lol!) What I do is collect my leftover beef and pork roasts in a 3 lb butter tub and keep it in the freezer. When the tub is full I pile everything into my crockpot and cook it on low all day. I usually omit the celery (DH hates it) use dried minced onion and substitute lemon juice for the vinegar. This works well for beef roasts, pork roasts or a combination of both - I use what ever leftovers I happen to have.