Sunday, January 6, 2008

Barbequed Beef Sandwiches

*We had these for lunch today and they were too yummy (and too easy) not to share the recipe! Now, I tend to be a "dash, pinch, and dump" type chef, so some measurements aren't exact (use your own judgement and/or taste).

3 pounds boneless beef chuck shoulder roast
2 c. ketchup
1 med. onion, chopped
1/4 c. cidar vinegar
1/4 c. dark molasses
2 T. Worcestershire sauce
dry mustard (or a squeeze of regular mustard)
salt & pepper, garlic powder~ to taste
2/3 c. brown sugar (because I think everything tastes better with brown sugar!)
Sesame seed sandwich buns

Place roast in slow cooker. Combine all other ingredients in bowl and mix well. Pour sauce mixture over roast. Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours (I actually turned on my crock pot last night at 10 and cooked it through the night until 7:30 this morning.)
Remove roast from sauce; cool slightly. Trim and discard excess fat from beef. Using two forks, shred meat. (Mine was so tender that I couldn't even remove the roast from the sauce~ so I just shredded it right in the sauce and removed the fat while doing so.)
Let sauce stand 5 minutes to allow fat to rise. Skim off fat.
Return shredded meat to slow cooker. Stir meat to evenly coat with sauce. Adjust seasonings, if desired. Cover; cook ow LOW 15-30 minutes or until hot.
Spoon filling into buns and serve.

*I served this with a simple salad and mac & cheese (for the kids) and it was quick and easy.
*Though my hubby isn't a hunter and I'm not a huge venison fan, I think this would be an awesome way to use a venison roast also.

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