Ingredients

• 4 pound pot roast
• 2 cups water
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1/3 cup vinegar
• 1/2 teaspoon allspice
• 1/4 cup onion

Preparation

1. Place roast in Crock-Pot®. Add 2 cups water and slow cook roast on low setting for approximately 10 hours until thoroughly cooked and easy to pull apart.
2. Drain meat reserving 1-cup liquid.
3. Place cooked meat in a 9” x 13” pan. Set aside. 
4. In a bowl combine reserved liquid from meat, ketchup, brown sugar, vinegar, allspice and minced onion. Mix thoroughly.
5. Pour sauce mixture over cooked meat and cover. Marinate in refrigerator overnight.
6. Before serving, bake in a 350° F oven for 30 minutes, or until heated.

Helpful hints

• Chuck, arm, or rump roast are great choices for this recipe.
• Serve on a bun as a sandwich, or over rice or pasta.
• Makes three 1-pound packets of BBQ beef—great to serve and then freeze the rest for 2 to 3 more meals.
• Makes five generous servings per pound of roast cooked.
• For the CKD non-dialysis diet, decrease portion to match your diet plan if you are on a lower-protein diet.