Shredded Barbecued Beef

• 4 ounces bacon, minced
• 2 onions, minced
• 2 tablespoons chili powder
• 1 tablespoon sweet paprika
• 1 12 cups ketchup
• 1 12 cups brewed coffee
• 14 cup packed dark brown sugar
• 2 tablespoons brown mustard
• 1 (5 lb) boneless beef chuck roast, trimmed and quartered
• salt
• pepper
• 1 tablespoon hot sauce
• 1 tablespoon cider vinegar
• 1 teaspoon liquid smoke

1. Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
2. Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
3. Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
4. Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
5. Season beef with salt and pepper and nestle into slow cooker.
6. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
8. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
9. Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
10. Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
11. Season with salt and pepper to taste.
12. Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
13. Serve with remaining sauce.

bacon, onions, chili powder, sweet paprika, ketchup, coffee, brown sugar, brown mustard, boneless beef chuck roast, salt, pepper, hot sauce, cider vinegar, liquid smoke

Taken from www.food.com/recipe/shredded-barbecued-beef-489636 (may not work)