Lunch: Sweet and Savory Pulled Beef Dinner Recipe

Ingredients

1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon barbecue seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons olive oil
1 large onion, halved and sliced
1 large sweet red pepper, sliced

Instructions

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.

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