Slow-Cooker Barbecue BBQ Beef

This slow cooker/crock pot BBQ recipe is great for a Sunday lunch, or early dinner. Everything is cooked in the slow cooker for 6 to 8 hours, so you don’t have a lot of work to do…you can rest and relax on your Sabbath but still enjoy a great meal. If you don’t have a lot of time in the morning to put everything in the crock pot, you can do it the night before….simply place everything in the crock pot container, cover with the lid, and place in the fridge. The next morning (6 to 8 hours before you want to serve the meal) just take the container out of the fridge and place into your slow cooker/crock pot base, cook as normal. Serve inside whole-grain sprouted rolls, soaked/sprouted tortillas, or over cooked brown-rice, with a simple side-salad. My husband prefers the roll/tortilla and my kids and I prefer the rice; both with a little shredded cheddar cheese on-top…..Yummy!

• 2 1/2 pound grass-fed beef roast, cut into chunks
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 Tablespoons apple-cider vinegar
• 2 Tablespoons unsulphured molasses
• 3 Tablespoons raw honey
• 1 Tablespoon soy sauce substitute
• 1 can (6 ounces) tomato paste
• 1 cup filtered water
• 2 Tablespoons chili-powder
• 1 teaspoon prepared yellow mustard
• 1 teaspoon paprika
• 1 teaspoon mexican oregano (or standard oregano)
• 1/2 to 1 teaspoon McCormick Diced Jalapeno Peppers (these are dried jalapenos, found in the spice aisle, but you could use a fresh jalapeno if you have one), optional
• 2 teaspoons sea salt
• dash of black pepper

Add all of the ingredients, except beef, to a 5-quart slow cooker. Mix thoroughly.

Place beef in the sauce mixture, stir gently, cover with lid, and cook on low for 6 to 8 hours. Meat should be very tender.

Shred meat with a forks and mix into the sauce. Serve inside whole-grain sprouted rolls, soaked/sprouted tortillas, or over brown-rice, with a simple side-salad.

Serves 8 to 10.

Non-Crock Pot Instructions: If you do not have a slow cooker, it is easily made on the stove-top. Simply place all the ingredients as stated above into a 5 to 6-quart dutch oven and allow to simmer (covered) for approx. 3 hours.

~Part of Pennywise Platter Thursday @The Nourishing Gourmet.