Sharon's Ono Barbecue Beef

Name: Sharon's Ono Barbecue Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 serving(s)
Ingredients: 3 lbs boneless chuck roast; 1/2 onion, diced; 1 1/2 cups catsup (preferably Heinz); 2 tablespoons Dijon mustard; 1/4-1/3 cup packed brown sugar (depending on taste); 1/4 cup red wine vinegar; 1 teaspoon liquid smoke flavoring; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder or 2 -3 garlic cloves, minced

Community Pick

Submitted by Judy from Hawaii

"Ono is Hawaiian for tasty. My friend, Sharon, always takes this to potlucks at work. She also brings copies of the recipe because people always ask for it. I'm generally not a barbecue fan, but I really enjoy this recipe. It is great on buns or over rice."

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photo by Lori Mama

Ready In:: 8hrs 15mins
Ingredients:: 10
Serves:: 12

ingredients

3 lbs boneless chuck roast
¹⁄₂ onion, diced
1 ¹⁄₂ cups catsup (preferably Heinz)
2 tablespoons Dijon mustard
¹⁄₄ - ¹⁄₃ cup packed brown sugar (depending on taste)
¹⁄₄ cup red wine vinegar
1 teaspoon liquid smoke flavoring
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon garlic powder or 2 -3 garlic cloves, minced

directions

Place chuck roast into a crock pot.
Combine remaining ingredients in a mixing bowl.
Pour barbecue sauce over meat.
Cover& cook on low for 8 to 10 hours or high for 4 to 5 hours.
Remove roast from crock pot& shred meat with two forks.
Place shredded meat back into crock pot& stir to coat meat with sauce.
Cook for 15 or 20 minutes with lid off on high to reduce sauce. (Lately, I have been transferring the sauce to a pot on the stove top & reducing it while I shred the meat. The other way will work, but the stove top is more efficient.).
Note: Sharon recommends cutting back just a bit on the vinegar.

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Reviews

This was quick and easy to throw together but more importantly it is DELICIOUS! Reduced the sauce on the stove for about 15 min while I shredded the beef. The other reviewer who said it would be easier to just dump a bottle of BBQ sauce in instead is crazy. This tastes way better than anything out of a bottle!

Go Gators
I have made many barbecue beef recipes and this was the best one I have ever tasted, family agreed. This is the one I will keep and make from now on, no need to try any others. It was so easy too! I used 3 tablespoons of the red wine vinegar and 1 tablespoon Worcestershire sauce. I used fresh minced garlic, not the garlic powder. The sauce is thin when the meat is finished cooking, but anyone who uses their slow cooker regularly knows this will happen. I took Judy's suggestion and poured my sauce into a saucepan , brought it to a boil, turned down the heat a little bit,so it was still bubbling gently , and let it reduce, stirring occasionally. I let it cook down for about 30 minutes and added it back into the slow cooker with the shredded meat and it coated the meat beautifully. What a well-balanced, delicious sauce! I served it on toasted hamburger buns with homeade potato salad and pickles on the side. It was excellent and can't wait to enjoy it again for dinner tonight. Thank you for sharing this keeper recipe, Judy!

bad kitty 1116
This was ridiculously delicious. My only advice would be to cook the full 8-10 hours. I tried to rush it in 4 hours on high, and the flavor was amazing but the beef was barely pulling apart. That has nothing to do with the recipe, It was probably the cut of beef. I will use this again and again. Look no further, this is the one to try!!!!

Azdaizey
Yep, this one is great. I run the onion through the cheese grater to keep the flavor but sneak it past the little ones.

4girlsandadad
Judy: Thanks for an exquisite recipe - I am not good with the crockpot, but this recipe was amazing and everyone loved it. I used a lot more garlic than the recipe called for. Also prior to placing the roast in the crockpot I pounded on it vigorously, sprinkled salt, onion powder, garlic powder, and freshly grated black pepper on it and browned it in a couple of Tbsp of olive oil for 3 - 4 minutes.

Brian Damage

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Tweaks

Well, what can say that hasn't already been mentioned. Simply delish! :) I also cut back on the vinegar and used garlic powder instead. I believe next time (and there'll be a next time)I'll use fresh. Edited to add, that since this review, I have changed up the cooking method to make it in the oven, plus in order to not get such a liquidy sauce I also dredged the beef in some flour before placing in the baking dish. I baked it in a 350 oven for approx. 1 hr. 45 min. It will not yield the same result as the crock pot would, but it is still tender. I only did it that way, because I wanted to make this dish last minute. I suggest the dish should be sprayed with no stick release sparay as well. :)

Lori Mama