Texas Barbecued Beef CrockPot
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds 1/2 cup water 1 1/2 cups ketchup 1 1/4 cups cola or Dr. Pepper 3 tablespoons Worcestershire sauce 2 tablespoons prepared mustard 1 tablespoon liquid smoke flavoring 1/4 teaspoon Tabasco sauce 8 split sandwich buns Put roast in slow cooker with 1/2 cup water. Cover & cook on LOW for 10 to 12 hours, until very tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back in crockpot & stir in ketchup, cola, mustard, flavoring, & Tabasco. Cover & cook on HIGH for 1 hour. Serve on toasted or warmed split buns. Serves 8. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
