Ingredients
- 1 can (10.75 ounces) tomato puree
- ½ cup packed brown sugar
- ¼ cup apple cider vinegar
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon dried crushed red pepper
- ½ teaspoon coarse black pepper
- 1 (3 to 4 pounds) boneless beef chuck roast
Directions
- In a slow cooker crock, stir together tomato puree, brown sugar, vinegar, garlic, onion, paprika, mustard, salt, dried red pepper and black pepper.
- Add roast to crock and turn to coat with tomato sauce mixture.
- Cover and cook on HIGH for 5 to 6 hours or LOW for 10 to 12 hours.
- Remove roast to a cutting board. Using 2 forks, shred meat and add to serving bowl. Stir in enough sauce to desired consistency.
Serves: 8-10
