Modified from Country Woman
***Needs a Crock Pot***
1 tsp salt
1 tsp ground mustard
1 tsp barbecue seasoning
1 tsp paprika
1 tsp chili powder
1/2 tsp pepper
1 (3 lb) boneless roast
3 tbsp. oil
1 large onion, diced
1 large red pepper, diced
1 (8 oz) can tomato sauce
1/3 cup brown sugar
2 tbsp. honey
2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
5 garlic cloves, minced
4 tsp balsamic vinegar
3/4 tsp salt
egg noodles, cooked
Combine first six ingredients. Cut roast in half and rub seasonings on it. In large skillet, brown beef in oil on all sides. Transfer to a 4-5 quart crock pot. Ton with onion and red pepper.
In small bowl, combine the rest of ingredients up to the egg noodles. Pour over vegetables. Cover and cook on low for 6-8 hours.
Remove roast and cool slightly (they strained the sauce, that's up to you, I didn't bother). Shred beef and add back to the juices. Serve over noodles (or on hamburger buns).
Makes 6 servings.