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| 2 lbs | boneless chuck roast |
| 1 1/2 C | no salt added ketchup |
| 2 T | Grey Poupon mustard |
| 1/4 C | packed brown sugar |
| 1/4 C | red wine vinegar |
| 2 T | Worcestershire sauce |
| 2 T | liquid smoke |
| to taste | black pepper |
| to taste | garlic powder |
This recipe requires a slow cooker, also known as a "crockpot." Place the chuck roast in the crockpot.
Combine all remaining ingredients in a medium mixing bowl. Combine well.
Pour sauce over roast in crockpot and cook on low for 10 hours.
Shred meat with large forks. Stir well to coat with sauce.
| Sodium content in milligrams | ||
| 2 lbs | boneless chuck roast | 618 |
| 1 1/2 C | Hunt's no salt added ketchup | 120 |
| 2 T | Grey Poupon mustard | 720 |
| 1/4 C | brown sugar | 22 |
| 2 T | Worcestershire sauce | 390 |
| Recipe total = 1870 mg | ||
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