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Slow-Roasted "Barbecue" Pulled Beef Sandwiches

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Submitted by: Lesley Pew

 

Try these beef sandwiches for dinner. Marinated, then slow-cooked, the beef is fork tender and spicy from the homemade sauce.
 

Ingredients

  • 1 large piece of beef, chuck roast or pot roast, about 5 pounds
  • barbecue rub, seasoning or salt and pepper, to taste
  • 1 to 2 cups tomato-based, slightly vinegary, barbecue sauce (see recipe below)
  • hamburger buns
  • coleslaw
  • Sauce:
  • 2 cups cider vinegar
  • 1/3 cup packed brown sugar
  • 1/3 cup ketchup or chili sauce
  • 1/2 to 1 teaspoon crushed red pepper
  • 2 teaspoons barbecue rub
  • 1 tablespoon salt
  • black pepper
  • 1 cup water
  • red pepper hot sauce

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Method

Rub the meat with the barbecue rub. Put it in a covered container and refrigerate for several hours or overnight. Mix together the vinegar, sugar, ketchup, crushed red pepper, barbecue rub, salt, pepper, water, and hot sauce, adding water last. Store in a covered container in the refrigerator. In a large pan, sear the meat in a little oil. Put the seared beef in the slow cooker, add 1 to 2 cups of the barbecue sauce, plug in the slow cooker, and cook on low for at least 10 hours. The meat should be fork tender and there should be sauce in the bottom of the slow cooker. Remove meat from slow cooker, place in a large bowl, and shred the meat. Add some of the barbecue sauce remaining in slow cooker to moisten the beef. Serve on hamburger rolls topped with coleslaw.

 

Notes: This is for those of us who do not have a large yard or a barbecue grill.

 

Number of Servings: 8 to 10

 

Submitted by: Lesley Pew ()

 

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