Serves 16}
Ingredients:
3 stalks celery, sliced thin
1 large onion, coarsely chopped
4 cloves garlic, minced
1 cup ketchup
1 cup barbeque sauce
1 tablespoon prepared yellow mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar, packed
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds boneless beef chuck roast, trimmed of fat {Halal of course}
16 hamburger buns
What to do…
- To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
- Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours.
- Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
- About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. 5. Empty the sauce and juices to a sauce pan, and cook uncovered over medium heat so the sauce thickens, for 20 minutes. Skim off the fat.
- Put the meat and sauce back in the slow cooker and stir to combine. Keep warm in the slow cooker.
- Serve on hamburger buns
