This recipe is a great way to feed a crowd or to feed your family on those nights when everyone is in and out of the house, eating dinner at different times. It is also a nice variation of the pulled pork recipe.
Stick in your crockpot:
3lb pot roast
1 lg onion, chopped
2 cups beef broth
I like to either chop the onion up really fine so that no one can see it and it blends in. Or leave it in huge chunks so that it can easily be picked out but still contributes flavor. Pieces that are actually visible, yet too small and numerous to pick out cause untold anguish by certain, shall-remain-nameless-people, in my house and it is best avoided at all costs.
Cook this in your crockpot all day on low, about 8 hours, or until the meat falls apart.
1 garlic clove
3/4 cup ketchup
4T brown sugar
1 tsp dry mustard
1/2 tsp chili powder
3 drops Tabasco
1/4 tsp paprika
1 tsp Worcestershire sauce
Mix these ingredients in a bowl for adding about one hour before serving. I do it first thing in the morning when I am in getting dinner ready mode and then just set the bowl aside until dinner.
After 8 hours or so when the meat is falling apart, remove it from the crockpot leaving the juice behind. Shred the meat up with two forks. Drain all but 1 1/ cups of the broth in the crockpot.
Return the beef to the crockpot with the 1 1/ cups of broth. Add the rest of the ingredients and mix well.
Turn the crockpot onto HIGH and let cook for an additional hour.
To serve, pile the beef high onto sandwich rolls. The recipe originally said that it makes 8, but if you have younger children you will get more than 8 sandwiches out of this.