Pulled Beef Crock Pot - cooking recipe

Ingredients

1 1/2 lbs chuck steaks
1/2 cup ketchup
1 tablespoon apple cider vinegar
2 tablespoons blackstrap molasses
1/8 teaspoon hickory liquid smoke
4 tablespoons yellow onions, coarsely chopped (lg. chunks)
4 Italian rolls (I prefer long rolls over round rolls)

Preparation

Place meat on bottom of crock pot. Place ketchup, apple cider vinegar, and molasses into saucepan over medium heat. Reduce for 5 minutes. Add the onion and cook another 5 minutes Place strainer over crock pot and strain the sauce well; flipping the onions and gently smashing with a spoon till the sauce is all in the crock pot. Discard cooked onion. Cook on High for 3-1/2 Hours. Turn temperature to low and cook another 1-1/2 hours. Take the meat out of crock pot with serrated spoon. Pull meat apart with two forks into large chunks. (Can be cooked on low for 8 hours.).
Cut rolls lengthwise -- I always cut so that the top is thinner than the bottom. Take a spoon and spoon some of the sauce onto both the top and bottom of the roll and spread quickly so the roll doesn't get mushy. Broil for a moment to heat up the roll.
Add sauce to the shredded beef in a bowl. Spoon the saucy shredded meat onto the warm rolls.
I serve with potato salad, green beans, and apple sauce. Enjoy!