Yesterday I mentioned posting about our BBQ beef for dinner. I cannot believe I am actually getting to it the same night we ate it. But, I am. So proud. This will be a quick post though as I am tired and a little crabby (just being honest).
2-3 pound pot roast (or any other beef or pork that will shred easily)
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1.5 cups water
Again, I used the love of my life, the ol' crock pot for tonight's meal. I put in the pot roast that I had received for free with the purchase of one (thanks, Kroger!) Then I added all the Worcestershire sauce and red wine vinegar and water. You need to be sure that the water gets almost all the way up to cover the meat. Then I added in the garlic salt, cinnamon and paprika. You can eye-ball this. And if you want to emit something, feel free. Or add something. I am not the recipe police. Make this your own. I tried cinnamon with this for the first time today. And I was not disappointed. I make something similar to this fairly often and wanted to spice it up a little (pun intended).
I put this in around 7:30 and then around 4:00 this is what it looked like after I drained the liquid and shredded the beef a little. *Note - the meat should shred easily. If it doesn't, you may have over- or under- cooked this.
I then added the BBQ sauce directly into the pot. You can use whatever kind you like. I used a combo of Sweet Baby Rays and Open Pit. Mostly because we didn't have enough SBR to coat the meat as much as I like. We put a few pieces of bread in the toaster, put on a slice of cheddar, and 2 Vlasic sandwich dill pickles, and topped it with a bunch of this goodness and called it dinner!
I served it with a baked potato and some pineapple. (Towards the end of the week the sides get a little sketchy and random. It's usually a sign that I am A. out of food. Or B. don't care to make dinner any longer and am tired from working all week. Or A and B.) See, I am crabby tonight.
Hope everyone had a fabulous dinner tonight!