I got this recipe from a friend who got it from a friend who got it from a friend…I never have leftovers (for long, at least) and this can be made mostly ahead and just mixed before serving. You can also freeze the cooked meat alone, the sauce alone, or them together. It’s always a hit, and a great way to feed a crowd.
Fantastic shredded BBQ beef
Put 2 small onions, sliced in the bottom of the crockpot or slowcooker. Top with a 4-5 lb chuck roast, a pinch of salt, and chicken broth (1/2 cup if for just 6-8 hours on low, 1.5 c if for Shabbat lunch). Cook on low in slowcooker.
1/3 C olive oil
2T / 8 cloves minced garlic
1C red wine vinegar
1C chicken or beef broth
1C brown sugar
1/4C soy sauce
1/2C tomato paste
Cook garlic in oil until golden, then add remaining ingredients and boil. Simmer until reduced to about 2C. If this will be served NOT on Shabbat, cook sauce when serving and ON Shabbat, cook ahead. When you mix it with the shredded beef, it will heat enough. Sauce is good as a general bbq sauce, too!
Shred the beef with 2 forks, mix with sauce, and serve on buns or with rolls. Enjoy!