Cook Time: 8 hours
Total Time: 8 hours
Yield: Serves 6 to 8
- 1 pot roast, 3 to 4 pounds, such as lean chuck or a bottom round roast, cut into 3 or 4 pieces
- 1 large onion, halved and sliced
- 1 cup ketchup
- 1 clove garlic, minced
- 1/2 cup cider vinegar
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard
- 1/2 cup brown sugar, packed
- 3 tablespoons molasses
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon dried leaf thyme
In a bowl, combine the remaining ingredients; stir to blend. Pour the sauce mixture over the roast.
Cover and cook the pot roast on HIGH for 1 hour. Reduce heat to LOW and cook for about 7 hours longer, or until the beef is very tender and shreds easily with forks.
Shred the beef with 2 forks, or chop it finely.
Serve the shredded or chopped beef over split and toasted soft kaiser rolls, bulkie rolls, or hamburger buns along with coleslaw, potato salad or fries, and baked beans.
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