Slow Cooker Barbeque

This is a good recipe, but is better with a little more creative seasoning. Try adding thyme, marjoram, a bayleafor two, ect. Or, for the best and easiest, substitue a good, proven barbecue rub for beef, like Heiffer Dust, which won "Best Rub" at the American Royal a year or two back and is available commercially. And, no I don't work fror them. It's really that good. Dr. Mike (KCBS Qualified Barbecue Judge)

I set up the roast the night before then refridg. it in the morning. It's ready when I come home to shred and reheat as I prepare the rest of the meal. http://www.AmazingFreedom.makemoneywithfreebies.com

I have had my not even 3# boneless chuck in the crock for 8 hours..I can't even shred it still..it's tuff as can be..not working her, I do have PLENTY of liquid tho...

Slow cookers make a lot of juice, I agree with the writer that said one bottle is more than enough. This recipe works very well for beef brisket, which I've done this way for years. Don't overcook brisket and cool completely before slicing against the grain, and you have a second winner.

Having made several roasts of this typein my slow-cooker I can say one bottle is probably more than enough. The meat juices will thin it out considerably.