Smoky Beef Roast (crockpot)

This was good, and the smell of it cooking all day just about drove us insane!


Smoky Beef Roast

• 1/4 cup water
• 1 tablespoon liquid smoke (we used hickory)
• 1 tablespoon brown sugar
• 1 teaspoon celery salt
• 1 teaspoon onion salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon mustard seed
• 1/4 teaspoon pepper
• 1 (2 to 3 pound) boneless beef roast
• 1/4 cup barbecue sauce

In a large resealable plastic bag or shallow container, combine the first eight ingredients. Add roast.  Seal bag or cover container; refrigerate for 8 hours.
Drain and discard marinade. Place roast in greased 2 1/2−quart baking pan. Cover and bake at 325 degrees F for 1 1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10 to 20 minutes longer or until beef is fork−tender.
Yields 4 to 6 servings.

Note:  I used a 3 to 4 pound bone-in beef roast