Slow-cooker shredded barbecued beef from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on April 15, 2018

    Delicious! Turned out moist, tender, and delicious cooked for 10 hours (prepped and turned on right before bedtime) on low. I found that the beef sitting in the sauce was much more tender than the top of the beef without sauce. Next time, I would pour half the sauce on top of the beef so it would be as moist. I used 4.70 lbs chuck- eye roast and it made more than 8 servings for us. I used Pepperidge Farm sesame seed buns which made good houses for the beef. Served with Creamy Mac and cheese from same cookbook.

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