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Slow Cooker Barbecue Beef

Source of Recipe


Taste of Home magazine



List of Ingredients



• 1 boneless beef sirloin tip roast (about 3 pounds), cut into large chunks
  
• 3 celery ribs, chopped
  
• 1 large onion, chopped
  
• 1 medium green pepper, chopped
  
• 1 cup catsup
  
• 1 can (6 ounces) tomato paste
  
• ½ cup packed brown sugar
  
• ¼ cup cider vinegar
  
• 3 Tbsp chili powder
  
• 2 Tbsp lemon juice
  
• 2 Tbsp molasses
  
• 2 tsp salt
  
• 2 tsp Worcestershire sauce
  
• 1 tsp ground mustard
  
• .
  
• 8 to 10 sandwich rolls, split
  






Instructions



1. Place beef in 5-quart slow cooker. Add the celery, onion and green pepper.
   
   
2. In a bowl, combine the catsup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on Low for 8 to 9 hours, or until meat is tender.
   
   
3. Skim fat from cooking juices, if necessary. Shred beef. Toast rolls, if desired. Use a slotted spoon to serve beef on rolls.
   
   Makes 8 to 10 servings.