Barbeque Beef
from Melba Rilott
Ingredients:
| 3 | to 4 pound beef chuck roast |
| salt and pepper | |
| 1 | large onion, chopped |
| 4 | to 5 stalks celery, chopped |
| 1 | green pepper, chopped |
| 2 | to 3 beef boullion cubes |
Liberally salt and pepper the pot roast a day before cooking. Add a little oil to a heavy skillet, and on medium-high heat, sear the roast on all sides. Place in a slow cooker, and dump in the vegetables. Add the boullion and just enough water to cover. Cook on low for about 8 hours.
Remove the roast, let rest 10 minutes, then shred the beef.
Sauce:
| 14- | ounce bottle ketchup |
| 2 | tablespoons brown sugar |
| 2 | tablespoons vinegar |
| 1 | tablespoon allspice |
| ½ | tablespoon dry mustard |
In a large pot, combine and simmer the sauce ingredients for about 10 minutes. Add the shredded beef, and let simmer about 15 minutes before serving.