Ingredients
- 1 Vermont Natural Beef bottom round, top round, or chuck roast
- ¼ cup water
- 1½ cups barbecue sauce
- Chopped garlic
- Black pepper
Method
- Place the roast in a slow cooker with the water and cook on high until the meat separates easily from bone and fat.
- Remove the roast and pull the meat apart with a fork, discarding fat and bone.
- Leave at least ½ cup of the beef broth in the pot. Add the barbecue sauce, chopped garlic, and black pepper.
- Return the meat to the pot and stir into the sauce. Simmer on low for half an hour.
Serve over noodles, on baked potatoes, or on a sandwich bun.