Served as main course. Non-vegetarian dish.

3 pounds boneless Chuck Roast

1 1/2 cups Ketchup

2 Tablespoons Dijon-style Mustard

1/4 cup packed Brown Sugar

1/4 cup Red Wine Vinegar

2 Tablespoons Worcestershire Sauce

1 teaspoon liquid Smoke flavoring

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Garlic powder

Place chuck roast in Crock-Pot. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on Low 8 to 10 hours or 4 to 5 hours on HIGH. Remove chuck roast from Crock-Pot and shred meat. Place shredded meat back in Crock-Pot. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns and top with additional barbecue sauce if desired.

Serves: 12

You may also be interested in ...