Sweet & Tangy Loose BBQ Beef

Ingredients:

7 lbs. beef chuck roast
1 c. water
3 Tbsp. white vinegar
4 Tbsp. brown sugar
2 tsp. dry mustard
4 Tbsp. Worcestershire sauce
3 c. ketchup
2 tsp. salt
3/4 tsp. black pepper
1/4 tsp cayenne pepper (aka- red pepper)
6 cloves garlic, minced

Directions:

1. Place roast in slow cooker with water. Cover and cook on LOW for 4 hours or until beef shreds easily with a fork.

2. Shred beef and remove fat. Remove 1/2 c. of the broth. (Removed broth maybe used later to add to beef to keep moist if necessary).

3. Add vinegar, brown sugar, dry mustard, worecestershire sauce, and ketchup and place in crockpot.

4. Mix salt, pepper, cayenne pepper, and garlic. Then place in crockpot and mix with the meat so it is well coated.

5. Cover and cook beef on LOW for 4-6 more hours. Add broth if necessary if meat appears to be going dry.

6. Serve on toasted buns.

*No picture available*