Barbecued Beef For Crockpot

 

4-8 pound lean beef roast
2-3 cups water
2 teaspoons salt
1 large onion, chopped
2 cups catsup or bbq sauce
1 cup (8 ounce) taco sauce
2 Tablespoon brown sugar
2 Tablespoon vinegar
2 Tablespoons Worcestershire sauce
½ teaspoon liquid smoke
½ teaspoon crushed oregano
¼ teaspoon pepper
1 teaspoon dry mustard
1 teaspoon (may use garlic salt)

Cook the roast on low with the first 3 ingredients for 8-10 hours or until tender.  Drain.  Remove roast and shred, removing any visible fat.  Mix the remaining ingredients together and mix with the shredded beef.  Return to the crockpot and cook 4-6 hours.  If the sauce is too thin, remove the crockpot lid for the last 2 hours of cooking time to thicken t the sauce.  This freezes well.