Ingredients
- 3 lbs. Boneless Beef Shoulder Roast
- 2 Cloves Garlic, minced
- 2 c. Ketchup
- 1/2 tsp. Salt
- 1 med. Onion, chopped
- 1/2 tsp. Dry Mustard
- 1/4 c. Cider Vinegar
- 1/2 tsp. Black Pepper
- 1/4 c. Dark Molasses
- 1/4 tsp. Garlic Powder
- 2 Tbs. Worcestershire Sauce
- 1/4 tsp. Red Pepper Flakes
Instructions
Place roast in slow cooker. Combine remaining ingredients in large bowl. Pour sauce mixture over roast. Cover; cook on low 8-10 hours or high 4-5 hours.
Remove roast from sauce, cool slightly. Trim and discard excess fat from beef. Using two forks, shred meat. Let sauce stand 5 min. to allow fat to rise, skim off fat. Return shredded meat to slow cooker. Stir meat in with sauce, and adjust seasonings. Cover; cook on low 15-30 min. or until hot.
Spoon filling into buns (or wrap in croissants and bake). Top with additional sauce if desired.
