Shredded Barbeque Beef
Serving Size / Yield
- one 3-lb. English roast with the fat removed
- 1 lg. sweet onion, cut in half and sliced into thin rings
- 6 cloves of garlic, crushed and minced
- fresh-ground black pepper.
Layer the onion slices on the bottom of the crockpot. Sprinkle the garlic over the onions. Brown the roast on all sides. Place roast in the crockpot, then grind fresh-ground black pepper over the meat. Cover and cook on low for 8-10 hours. Test meat to be sure it's fork tender, then shred the meat using two forks. Mix well to have the broth absorb back into the meat. The onions should disappear as you mix. Add your favorite barbecue sauce, enough to make a nice, thick sandwich. Mix thoroughly, then cover and cook 1 hour more. Serve on sesame buns and enjoy!