Slow Cooker Pineapple BBQ Beef

By srumbel

The longer you let it cook, the better it becomes. The meat had a really yummy flavor and the pineapple adds just a tiny amount of sweetness. So, if you want to mix up your shredded beef sandwiches, give this recipe a try!
from sixsistersstuff

Ingredients

• 1 (2-3 lb) beef rump roast
• 1 (20 oz) can pineapple chunks, juice reserved
• 1 onion, diced
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar
• 1/2 cup ketchup
• 1 tablespoon mustard (I used Dijon mustard)
• 2 Tablespoons Worcestershire sauce

Preparation

Step 1

Spray crock pot with non-stick cooking spray. Place roast inside.
In a separate bowl, mix together juice from pineapples, onion, vinegar, brown sugar, ketchup, mustard, and Worcestershire sauce. Pour over roast.
Add pineapple chunks to roast and cook on low for 10 hours or high for 5-6 hours (I prefer cooking longer on low).
When finished, shred meat using two forks (it should just fall apart by this time). Serve meat on toasted buns, topped with your favorite sandwich fixings (I like red onions, lettuce, tomatoes, and provolone cheese).