0/5
(0 Votes)
Ingredients
- 4 TO 6 LBS RUMP OR CHUCK ROAST
- 1/2 CUP APPLE JUICE OR CIDER
- 1/2 CUP BBQ SAUCE
- 1/2 CUP WHITE WINE
- 3 – 4 LARGE RED POTATOES
- 3 – 4 CUPS SLICES CARROTS
- 1 – 2 LARGE RED ONIONS DICED
- 1 – 2 LARGE BELL PEPPER DICED
- BEEFMANN HERB RUB
Preparation
Step 1
CUBE CHUCK ROAST INTO 1 INCH CUBES, COAT EVENLY WITH SEASONING AND PLACE INTO CROCK POT, MIX APPLE SAUCE, BBQ SAUCE AND WHITE WINE, POUR OVER MEAT, ADD IN REMAINING INGREDIENTS, TURN ON LOW FOR 8 TO 10 HOURS AND SERVE
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