Ingredients
1 teaspoon salt1 teaspoon ground mustard1 teaspoon barbecue seasoning1 teaspoon paprika1 teaspoon chili powder1/2 teaspoon pepper1 boneless beef chuck roast (3 pounds)3 tablespoons olive oil1 large onion, halved and sliced1 large sweet red pepper, slicedSAUCE:1 can (8 ounces) tomato sauce1/3 cup packed brown sugar3 tablespoons honey2 tablespoons Dijon mustard2 tablespoons Worcestershire sauce2 tablespoons soy sauce5 garlic cloves, minced4 teaspoons balsamic vinegar3/4 teaspoon saltCooked egg noodles
Preparation
Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.
In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.
