1 1/2 cups ketchup
1/4 cup plus 2 tbsp red wine vinegar (I just used regular vinegar)
1/3 cup dark brown sugar, packed (I used light brown sugar)
1 tsp liquid smoke
1 tbsp dried onion flakes
1/8 tsp garlic powder
Brown roast on all sides in skillet coated with vegetable spray. (I skipped this step). Put the roast in the crockpot. Mix together remaining ingredients and pour over the roast. It’s a good idea to spread a little bit of sauce on the bottom of the crockpot before putting the roast in.
Cook on high for 1 hour. Reduce heat to low and cook 7 to 8 hours more. Shred the meat using two forks. Add back to the sauce in the crockpot and reheat. Just before serving drain off any excess sauce (the beef should be moist but not dripping) and serve the extra sauce on the side. Spoon onto toasted buns and top with shredded cheese. Serve immediately.
Unfortunately, the day that I made this recipe the power went out. It took about an hour or more before I could get it plugged in and cooking again. The roast didn’t turn out as tender as I had hoped and I probably should have let it cook longer. The sauce was okay…nothing too great. I probably won’t make this recipe again. 2 1/2 stars.
Recipe Source: Canyon View Ward Relief Society Crockpot Recipe Book