BBQ Beef Short Ribs and Vegetables

BBQ Beef Short Ribs and Vegetables

 Ingredients:

•4 to 6 medium potatoes, peeled and cut in 2-inch chunks
•1 cup baby carrots
•1 large onion, cut into 8 to 12 wedges
•3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
•1 cup ketchup
•1/4 cup water
•1/4 cup red wine vinegar
•1 tablespoon paprika, regular or smoked paprika
•1 teaspoon chili powder
•1/2 teaspoon dry mustard
•dash garlic powder
•1 teaspoon Worcestershire sauce
•1 1/2 teaspoons salt
•1 tablespoon cornstarch
•1/4 cup water

Preparation:

Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.