Time 8h20m Yield 7 Number Of Ingredients 9 Steps:
Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well. Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.
Time 10h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Put all ingredients on crock pot; stir well to combine. Cook on low setting for about 10 hours.
Time 8h Yield 4 servings Number Of Ingredients 12 Steps:
Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours. Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.
Time 9h10m Yield 8 Number Of Ingredients 5 Steps:
Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
Time 8h35m Yield 12 servings. Number Of Ingredients 12 Steps:
Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Time 10h15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Coat meat with flour and set aside. In crock pot, combine remaining ingredients. Place meat in crock pot and turn to coat with sauce. Cover and cook on low for 10-12 hours, or on high for 6 hours. Slice or shred meat into small pieces. Mix into sauce. Serve on rolls. Yum!
