OPTION 1 (My favorite, but Option 2 is great if you don't have BBQ sauce on hand)
3 lbs Beef chuck, Rump or Brisket
1/4 tsp Garlic powder
1/4 cup Barbecue sauce
2 tbsp Dijon mustard, Prepared
1 1/4 cups Ketchup
1 tsp Liquid smoke
2 tbsp Worcestershire sauce
1/4 tsp Black pepper, Freshly Ground
1/4 cup Brown sugar, light or dark
1/4 tsp Salt
OPTION 2
4 pounds boneless
1 1/2 cups ketchup
1/4 cup brown sugar, packed
2 Tablespoons Worcestershire sauce
1/4 cup red wine vinegar or white vinegar
2 Tablespoons Dijon mustard
1 teaspoon liquid smoke flavoring
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
CROCK POT DIRECTIONS
Trim fat from roast
Spray crock pot with Pam or use liner then place roast in cooker.
In a medium size bowl, mix the remaining ingredients and pour over roast.
Cook on low for 8 hours or high for 4-5 hours
Remove roast from cooker, place on cutting board and cut into thin slices, discarding extra fat.
Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.
OVEN DIRECTIONS
Trim the fat.
Sprinkle all sides with garlic powder, salt and pepper.
Bake at 350 degrees for 2.5-3 hours until 135-140 degrees
Slice into very thin slices and remove any visible fat.
Put into crock pot or back into baking pan.
Mix the sauce ingredients and pour over sliced meat, stir to coat all the beef.
Crock pot for a couple hours or cover and back 30-45 minutes.
Gauge = 5 lb roast for 20 people
