Ingredients
- 3/4 cup ketchup
- 4 1/2 T. brown sugar
- 1 1/2 T. ground mustard
- 1 1/2 T. lemon juice
- 3 t. Worcestershire sauce
- 3 t. celery salt
- 3 t. pepper
- 3/4 t. garlic powder
- 3/4 t. onion powder
- 1/4 t. nutmeg
- 5 – 6 drops hot pepper sauce (Tabasco is what I used)
- 1 1/2 T. liquid smoke
- 1/2 onion, sliced
- 1 clove garlic
- 1 1/2 cups water
- 1/2 t. chili powder
- 1 t. liquid smoke
Recipe Description
I recently decided to try my hand at making a homemade BBQ sauce and cooking a roast a bit different than we usually do. What I was mainly looking for was a way to cook a roast in the crockpot, but have it come out with that crisp outer bark, yet juicy, flavorful insides.
And you know what? I found it! The main key is to put the roast on top of a rack inside the crockpot. This will keep it out of juice and the outside meat can harden a little and let the BBQ cook onto it more.
This recipe here is measured out for about a 4.5 lb. roast, but you can alter it for more or less (Roughly guessing here, you could cut it in half for about a 2 or 2.5 lb. roast, take it times 1.5 for much of anything over 5.5 lb. or double the recipe for anything 8 lb. and up.)
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