From the Pantry Butler kitchen
Slow-Cook Barbecue
Vinegar, brown sugar, and garlic come together to give this slow cook beef barbecue a sweet and tangy flavor. Serve with a side salad. USDA MyPlate Kitchen — Putting Your Crock Pot to Work — University of Kentucky Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 1 1/2 pounds boneless chuck steak, boneless, 1 1/2-inches thick
- 1 garlic clove, peeled and minced
- 1/4 cup red wine vinegar
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup — add more ketchup if desired
- salt — 1 teaspoon, optional
- 1 teaspoon dry or prepared mustard
- 1/4 teaspoon black pepper
Method
- Wash hands with soap and water.
- Cut the beef on a diagonal, across the grain into slices 1 inch wide and place in a slow cooker.
- Combine the remaining ingredients and pour over the meat.
- Mix the meat and sauce together.
- Cover and cook on low for 3 to 5 hours.
- Serve on toasted hamburger buns with a mixed green salad.
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