Barbecue Beef - Slow Cooked

By Thom7747

This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds! -Colleen Nelson, Mandan, North Dakota

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 ketchup
• 1 can (6 ounces) tomato paste
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 3 tablespoon chili powder
• 2 tablespoons lemon juice
• 2 tablespoons molasses
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 8 to 10 sandwich rolls, split

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

Place beef in a 5-qt. slow cooker.

Add the celery, onion and green pepper.

In a bowl, combine the ketchup, 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 8-9 hours or until meat is tender.

Skim fat from cooking juices if necessary.

Shred beef.

Toast rolls if desired.

Use a slotted spoon to serve beef on rolls.