Ingredients:
3 1/2 - 4 lb Chuck Roast (bone in is okay)
1 onion, cubed
1 clove of garlic, minced
1 bottle of bbq sauce (I like "Sweet Baby Ray's")
1/3 cup brown sugar
1/4 cup vinegar (for a kick)
1 Tbsp Tabasco sauce, optional
1/2 tsp salt
Directions:
1. Cut excess fat off of the roast and throw it away (unless you want a heart attack). If the roast doesn't fit in your crock pot, you might have to cut it into pieces (duh).
2. Put the meat in the crock pot.
3. Throw in the onion and garlic.
4. In a medium sized bowl mix the bbq sauce, sugar, vinegar, tabasco sauce, and salt. Pour the mixture over the meat in the crock pot.
5. Turn your crock pot on its low setting and let it cook with the lid on for about 8 hours (7-9 should be okay).
6. With two forks, shred the meat in the crock pot (careful - juice might splash). Now would be a good time to remove any bones and taste the beef to see if it needs more fire, tang, or sweet.
7. Cook for another hour on high with the lid off so the sauce thickens.
8. Serve on toasted bagels, hoagie rolls, with rice and veggies, etc...I'm lactose, but shredded cheddar/mozzarella cheese on top would probably be awesome.
This lasted me four dinners, but it'll probably last most a little longer (unless you eat a pound of meat per meal like I do)
And yes. I do eat everything with chop sticks.
