8 – 10 lbs beef roast
1 c red wine
1 c apple cider vinegar
1 c barbeque sauce
1/4 c honey
4 T liquid smoke
4 cloves garlic, minced
1 large onion, sliced thin
1 rib celery, chopped
1 tsp thyme
salt and pepper to taste
Brown the beef in hot oil on high heat. Transfer to crock pot. Deglaze the skillet with the wine, stir in the remaining ingredients. Pour over the roast in the crock pot. Sprinkle meat all over with worcestershire sauce, cover, cook on low for 10-12 hours, or on high for 6-8 hours.
One hour before serving, remove the meat; strain the broth into a dutch oven. Shred the beef and add to the broth. Another cup of barbeque sauce can be added to the meat if desired at this point. Simmer the meat and broth until the broth is saucy, and the meat is falling apart. Serve on buns. Serves 12 with leftovers.
