It is slow cooker season at our house. I do pull it out occasionally during the warmer months, but it definitely makes more of an appearance over the fall and winter. It is almost Turkey Day, but today I am sharing a recipe that calls for beef. I have been using it for about 20 years! My sister submitted it to the cookbook that our family’s business put together way back in 1998 for the 10-year anniversary of our Betty Jane’s gift store. I am going to guess that you will have almost every single ingredient in your freezer and your pantry. It is crazy simple and full of flavor. It is perfect for one of those nights when your family is eating in shifts. (Basically, most nights around here!)

Winter arrived early

This is what it looks like already! Perfect weather for a warm slow cooker dinner.

Time for a warm dinner

You will need a nice beef roast, a little water and the ingredients that you see here.

You can tell I have used this cookbook a bit! Half of the binder is gone. That is one of my momma’s little line drawings of a sweet little Native American doll our wholesale business used to sell.

All I do is place my roast at the bottom of the slow cooker and add all of the ingredients over the top of it. (The recipe above shows a slightly different way to do it.) Yesterday I let it cook on high for most of the day. Then I just shredded the meat and removed any fat. We normally serve this with buns for sandwiches, but we had a few mashed potatoes left over, so I spooned mine over the top of the potatoes. It was heavenly.

Can’t you almost see the rich flavor of this meat?

Here is a printable recipe for you. I hope you try it!!!

Beef BBQ Sandwiches

This is a wonderfully hearty shredded beef recipe full of rich flavor.

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

  

• 1 3-4 pound beef roast
• 1-2 cups water
• 3/4 cup ketchup
• 3 tbsp worcestershire sauce
• 2 tbsp butter (melted)
• 2 tbsp brown sugar
• 2 tbsp vinegar
• 1 tbsp minced onion
• 1 tbsp beef base
• 1 tbsp dry mustard
• 1 tsp salt
• 1/4 tsp pepper
• Seasoned salt to taste (I used Lawry's.)
• a few drops of hot sauce

Instructions

 

• Place roast in the slow cooker. Stir together the remaining ingredients and pour over the top of the roast. Cook on low overnight. Shred and remove any fat for serving.

If you are interested in purchasing the Betty Jane’s cookbook, just email my momma at bjstreff@gmail.com, as she just had some fresh copies printed a short time ago. They are $16, the same price as in 1998, and $3 will ship one anywhere in the United States. There aren’t many left, so get yours today!!!

By the way, I have missed y’all. We have been traveling a bit for kiddos’ activities, and I have been having computer issues. It is good to be back!! God bless!