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Bourbon Shredded Beef Barbecue (Slow Cooker)

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“Adapted from a recipe by Lori Bergquist, published in Taste of Home's Light & Tasty December/January 2004. My secret addition is the bourbon. Dad and husband went crazy, say I'm a serious chef now, LOL! Be sure to use a true and quality slow cooker to make a tender roast.”
READY IN:
8hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain.
  2. Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water, bourbon, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast.
  3. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

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