Nutritional Guidelines (per serving) | |
---|---|
688 | Calories |
28g | Fat |
27g | Carbs |
79g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 servings | |
Amount per serving | |
Calories | 688 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 11g | 54% |
Cholesterol 237mg | 79% |
Sodium 1157mg | 50% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 10% |
Protein 79g | |
Calcium 69mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This slow cooker barbecue recipe makes an easy meal in one pot that's a breeze to put together. This recipe also works beautifully with a chuck roast instead of beef short ribs.
Ingredients
- 4 to 6 medium potatoes (peeled and cut into 2-inch chunks)
- 1 cup baby carrots
- 1 large onion (cut into 8 to 12 wedges)
- 3 1/2 pounds beef short ribs or beef chuck pot roast (cut in chunks)
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1 tablespoon paprika (regular or smoked)
- 1 teaspoon chili powder
- 1/2 teaspoon dry mustard
- Dash garlic powder
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 tablespoon cornstarch
- 1/4 cup water
Steps to Make It
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Put the potatoes and carrots in a large slow cooker; top with the onion wedges and then the beef.
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Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef.
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Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
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Transfer the juices to a saucepan and simmer for 5 minutes.
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Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth.
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Pour into the simmering juices and cook, stirring, until thickened, about 1 minute.
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Serve the beef and vegetables with the thickened sauce.