- 1). Turn the slow cooker on high and spray with Pam on all sides and bottom. Trim the fat off the roast with a knife. Cut the roast into 4-5 chunks, slicing along the grain to allow more tenderness. Place beef in the slow cooker.
- 2
The secret is McCormick's seasoning
In a separate bowl, mix together McCormick's seasoning, apple cider vinegar, brown sugar, and ketchup. Whisk until well blended. Pour over beef and move the beef chunks around so every piece is coated with sauce. - 3). Place lid over slow cooker and stir beef every 1-2 hours to make sure sauce is not drying. Sauce will become very thin while hot. After 8 hours, take a piece of beef out of the slow cooker and test for doneness. If the piece does not shred VERY easily with two forks, or if it doesn't crumble when you press down on it with a fork, it's not done. Beef should shred like butter, almost like you could shred it with your fingers.
- 4). When done, turn setting to "Keep Warm" take two forks and pull apart each chunk of beef, placing the shreds back into the sauce as you go. When you're done shredding, the beef should soak up all the sauce and you should have beautiful, juicy shreds of BBQ beef. Keeps warm in the slow cooker all day, and re-heats well in the microwave. Serve warm on french rolls and enjoy!
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