Heavenly Beef
Source:
1 eye of round roast, any weight
1 to 1 1/2 cups White Zinfandel
1 to 1/2 cups water
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Seasoned salt, garlic powder and black pepper to taste
Place liquid ingredients and spices into a slow cooker (crock-pot). Add beef
tenderizer if you like--it's not really needed. Cook using medium setting for
8-12 hrs or until tender. It depends on your crock-pot. Remove meat from liquid
and flake or shred with a fork.
Sauce Bar-B-Q
6 oz tomato paste (no sugar added)
1 Tbsp. Liquid Smoke
3/4 cup of liquid that roast was cooked in
1 Tbsp. dried onion
1/4 cup brown Sugar Twin or Splenda (or 6 packets sweetener)
1/2 stick butter
2 Tbsp. Worcestershire sauce
Place butter in saucepan and melt. Add rest of ingredients and simmer for 10
minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if
you wish, like seasoned salt and pepper.
Place shredded beef in skillet with other half of butter stick and fry until
slightly crispy brown (don't burn it). Add 3 or 4 Tbsp. of the Sauce and brown a
little more.
I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump
roast cut into slabs.... any sort of pot roast meat.
While it was intended as a shredded beef recipe, we prefer to barbecue the meat
briefly with the sauce after the pot-cooking part. We found shredding it too
saucy for our tastes. The original recipe called for eye round roast, which
seemed a little bit of an expensive cut, considering that cheaper cuts would
tenderize during cooking. I also use blush wine in a box (my generic cooking
wine) instead of the Zinfandel. Once I tried a cheap burgundy, but that made it
too acidic-tasting. I don't own a crock pot anymore, so I just use a soup pot on
the stove for 1 to 3 hours, depending on the thickness of meat I'm using (take
it out slightly before tender, too tender falls apart on the grill).