Total Steps
2
Ingredients
17
Tools Needed
4
Ingredients
- 0.5 stick butter
- 2.0 tablespoons Worcestershire sauce
- 0.25 cup brown sugar
- 1.0 eye of round roast
- pepper(optional)
- 1.5 cups white zinfandel wine
- 0.5 onion, chopped
- 0.5 cup Worcestershire sauce
- garlic powder
- seasoned salt(optional)
- 1.0 cup water
- 6.0 ounces tomato paste
- 1.0 tablespoon liquid smoke
- 0.75 cup liquid reserved from crockpot
- 1.0 tablespoon onion flakes
- beef tenderizer(optional)
- Tabasco(optional)
Instructions
Step 1
Place white zinfandel wine, 2.0 tablespoons Worcestershire sauce, water, garlic powder, and onion flakes into a crock pot. Optionally, add beef tenderizer, pepper, and seasoned salt. Add the eye of round roast. Cook using medium setting until tender.
Step 2
Remove the meat from the liquid and flake or shred it with a fork. Melt half of the butter (0.25 stick) in a sauce pan. Add brown sugar, the remaining 0.5 cup Worcestershire sauce, chopped onion, tomato paste, liquid smoke, and the 0.75 cup reserved crockpot liquid. Simmer for 10 minutes. Optionally, add a few drops of Tabasco for a hotter taste and adjust seasonings like seasoned salt and pepper to taste. In a skillet, brown the shredded beef with the remaining half of the butter (0.25 stick). Pour the prepared sauce over the beef. Serve hot.