4 Reviews

This is such a DELICIOUS recipe!!! I made a double batch to feed all of our relatives and cooked it in a crockpot on low heat for 8 hours. It was so tender and so flavorful. Didn't change the recipe one bit, and I didn't need to! It is already perfect as is. I can't wait to make it again.

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B.A.B February 06, 2010

Fast, easy, tasty. I put all ingred. in the crockpot at 7Am on low, and after work at 5pm I shredded with fork and we pigged out by 5:15pm. It was delicious, made plenty and so fast and easy!

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Carol Stubblefield June 12, 2003

This is delicious! I made this over the weekend for my grandaughters and nephew who were visiting (two 15 yr. olds and one 9 yr. old) and they loved it! So did I! It was sweet and tangy and the beef was moist and tender. I used a 3 1/2 pound chuck roast, but next time I will use a 4 to 4 1/2 pounder, since there is plenty of sauce. I did this in a crockpot on high for 6 hours, shredded, then returned to the pot for 30 minutes on low. I followed the recipe to the letter and served on hamburger buns. This one is a keeper! Thanks for the recipe.

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keen5 July 11, 2005

Very good. The flavor is great - very tangy indeed, and sweet but not too sweet. I cooked on high for 6 hours and my meat was fully cooked, but still not tender enough to shred. Next time, I think I would cut the meat up a bit before cooking, to give it more surface area. I also think it might be better to let it sit all day on low, letting it slowly cook down and get tender, as the previous reviewer did. The taste however was quite good and I would be happy to make this again. I sliced the meat, since it wouldn't shred, returned it to the sauce for the remaining 30 minutes, and served it ladled over toast.

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HeatherFeather November 12, 2004
Tangy Sweet Shredded Beef Barbecue