Page 97 of our book offers a really good recipe for BBQ Beef and EASY!
As quoted in our book: “This is a great recipe” by Jo Giacovelli
Serves 10 – 12
- 2 1/2 to 3 lb lean, boneless chuck roast (make sure you use CHUCK ROAST)
- 1/4 cup tomato ketchup
- 1 TBS Dijon mustard
- 1 1/2 TBS brown sugar
- 1 garlic clove, crushed
- 1 TBS Worcestershire sauce
- 2 TBS red wine vinegar
- 1/4 tsp liquid smoke flavoring ( a must)
- 1/4 tsp salt
- 1/8 tsp pepper
Place beef in slow cooker. Combine remaining ingredients. Pour over meat. Cover and cook on LOW for 8 to 9 hours. Shred the beef by pulling it apart with 2 forks.
Ted said “We should have this every Sunday”. Guess it was another successful recipe from our local talented cooks.
I just wish more of them were vegetarian.
Next week: Briciole (I thought I had posted a CNYEats Braciole recipe, but Oh what the hey! We’ll do it again! Ted loves it!)
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That looks soooo good. Sorry. I’m a carnihore. But really, awesome job.
That looks amazing… even at 7:30am! Speaking of Utica, have you ever done anything on Utica Greens? Or Geens and Beans? (Everyone seems to call it something different) I love Utica Greens nice and spicey!
Greens! Everyone’s favorite
I don’t think I’ve gotten there in the book yet. When I do, I think there is a few recipes to check out. Can’t wait!
Thanks Amanda 🙂