- Servings: 8
|Disposable Crock Pot Liner|
|2 lb||Beef Rump, chuck, or london broil|
|½ cup||Tomato Paste|
|1||Small Onion, chopped|
|1 tsp||Worcestershire Sauce|
|1 cup||Bar-be-que Sauce of Your Choice|
|Hoagie Rolls, split and toasted|
|Suggested Toppers: Provolone Cheese, coleslaw, raw onions, lettuce and/or tomato|
Place a disposable liner in crock pot (for easier cleanup.) Sprinkle salt over roast. Place roast in cooker. Spread tomato paste over meat, lightly press the peppercorns into paste. Sprinkle with onions and Worcestershire sauce. Cook on low heat setting for 6 to 8 hours, or longer, until meat is very tender. When meat is cool enough to handle, remove from cooker; shred with fork. Return meat to cooker, pour the barbeque sauce over. Cook to heat through. Serve with toasted hoagie rolls and your choice of toppings such as: Provolone cheese, coleslaw, raw onions, lettuce and/or tomato.
What is nice about this is the simplicity. Many BBQ recipes have a zillion ingredients. If you want a speedy dish, you could simply pour bottled barbeque sauce over the cooked meat, without shredding it.