BARBECUE BEEF SHORT RIBS - SLOW COOKER

By Sube

Ingredients

• 4 to 6 medium potatoes, peeled and cut in 2-inch chunks
• 1 cup carrots, sliced or baby carrots
• 1 large onion, cut into 8 to 12 wedges
• 3-1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
• 1 cup ketchup
• 1/4 cup water
• 1/4 cup red wine vinegar
• 1 tbsp paprika, regular or smoked paprika
• 1 tsp chili powder
• 1/2 tsp dry mustard
• dash garlic powder
• 1 tsp worchestershire sauce
• 1-1/2 tsp salt
• 1 tbsp cornstarch
• 1/4 cup water

Details

Servings 4

Preparation

Step 1

Put the potatoes and carrots in a large slow cooker, top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, worchestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minute. Serve the beef and vegetables with the thickened sauce.