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A 2.5 - 3lb. lean boneless chuck roast
3/4 cup tomato catsup
1 tblsp. Dijon style mustard
2 tblsp. brown sugar
1 crushed garlic clove (more if desired)
1 tblsp. Worcestershire sauce
2 tblsp. red-wine vinegar
1/4 tsp liquid smoke flavoring (or use Tabasco Chipotle)
1/4 tsp salt
1/8 tsp pepper

Water or broth

Rolls for serving

Place beef in a slow cooker. Combine ingredients up to broth & pour over meat. Pour enough broth or water over meat to cover. Cover with lid and cook on low in crockpot for 8-9 hours.

Remove meat from crockpot & shred by pulling it apart with 2 forks. Place juice/liquid left in crockpot in a small pot & simmer until reduced, then refrigerate if desired to remove fat (usually overnight - fat will rise to surface)

The next day pour sauce over shredded meat & reheat on stovetop. Serve on rolls with cheese and horseradish if desired.