Beef Barbecue -

By Claude

I use a pressure cooker but this can also be done in a slow cooker.
Serve with noodles or boiled potatoes.

Ingredients

• 2-1/2 pound pot roast (chuck roast or beef brisket)
• 1 large onion
• 3 tablespoons sugar
• 4 tablespoons vinegar
• 4 tablespoons Worcestershire sauce
• 1 bottle of ketchup (14 oz.)
• 2 oz. pickling spice put in a cloth bag and seal
• 1/4 cup Crisco for browning

Preparation

Step 1

Put Crisco in pressure cooker on medium to medium high heat and brown all sides of the roast. After roast is brown pour the remaining grease off. Add the onion, sugar, vinegar, Worcestershire sauce, ketchup, and pickling spice to the pressure cooker with the meat.

Bring liquid to a boil. Lower heat, put top on pressure cooker and cook slowly for 30 minutes with pressure on.

Remove from heat, let pressure drop, cool pot by running water over side. Remove top. Remove pickling spice bag and discard.

Remove meat from cooker to platter and shred using two folks. Meat should pull apart easily. Put meat back into the BBQ sauce and mix well. Add salt and pepper to taste.

options:
add 1 green pepper; other cuts of meat may be used but cooking time should be increased. A bottom round roast should cook about 60 minutes.


SLOW COOKER:
Cut meat to fit slow cooker, brown in frying pan then put meat in slow cooker. Do not add excess grease.

Add the onion, sugar, vinegar, Worcestershire sauce, ketchup, and pickling spice to the slow cooker along with the meat.

Cook according to slow cooker direction. fast - on high for 4-5 hours slow - on low 7-8 hours. Will be done when tender.

Remove pickling spice bag and discard.

Remove meat from cooker to platter and shred using two folks. Meat should pull apart easily. Put meat back into the BBQ sauce and mix well. Add salt and pepper to taste.