Bourbon Shredded Beef Barbecue (Slow Cooker)

Adapted from a recipe by Lori Bergquist, published in Taste of Home's Light & Tasty December/January 2004. My secret addition is the bourbon. Dad and husband went crazy, say I'm a serious chef now, LOL! Be sure to use a true and quality slow cooker to make a tender roast.

• Ready In: 8 hrs 10 mins
• Serves: 12

Ingredients

• 1  beef sirloin tip roast (2-1/2 pounds)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon canola oil
• 1  cup ketchup
• 1⁄2 cup Bourbon (Jim Beam)
• 1⁄2 cup water
• 1⁄2 cup  chopped onion
• 1⁄3 cup  packed brown sugar
• 3  tablespoons Worcestershire sauce
• 2  tablespoons lemon juice
• 2  tablespoons cider vinegar
• 2  tablespoons yellow mustard
• 2  teaspoons celery seeds
• 2  teaspoons chili powder
• 12  kaiser rolls, split

Directions

1. Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain.
2. Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water, bourbon, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast.
3. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.