
Crockpot Shredded Beef
Adapted from A Good Appetite
1 T Dijon mustard
1/2 c bbq sauce
1 T red wine vinegar
6 oz beer (we used a pilsner)
1 1/4 lb boneless beef roast (we used a beef round tip roast)
Mix the dijon, bbq sauce & red wine vinegar in your crockpot. Cut the roast in half so it fills the whole bottom of the crockpot.
Put the roast into the crockpot & flip to coat both sides. Pour the beer over the top. Set crockpot to low & cook for 6 - 8 hours, until the beef pulls apart easily with a fork.
Remove the beef from the crockpot, leaving the sauce, & shred with a fork. Strain any fat from the top of the sauce. Mix as much sauce as you'd like into the shredded beef.
4 servings
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