|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||10%|
|*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.
- 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
Put the potatoes and carrots in a large slow cooker; top with the onion wedges and then the beef.
Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef.
Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes.
Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth.
Pour into the simmering juices and cook, stirring, until thickened, about 1 minute.
Serve the beef and vegetables with the thickened sauce.