Texans like Bob and I are pretty particular about our barbecue sandwiches. We like them piled HIGH with lean meat that's been slow cooked until it's so tender it practically shreds itself. Add a sweet-and-spicy sauce that lets the delicious beef flavor shine through and you've got the main ingredients for one of our go-to meals.
Adapted from an idea in a Fix It and Forget-It cookbook, this simply delicious recipe turns everyday chuck roast into a bbq lover's delight. It takes around 10 hours, start to finish, but most of that time (9 hours) is hands off while the crockpot works its magic.
Before beginning, I trim all possible fat from the roast. Then cook it in olive oil on the stovetop along with onion and celery. Once the meat browns, I move everything to the slow cooker, set the temp to Low, and pour in beef broth and V8 (a clever way to trick your family into eating more veggies!).
After covering the pot to keep things nice and juicy, I can return to blogging, catch up on bills, or even run to Dallas to handle returns or price adjustments (payback for all the fun I had shopping). I've got eight hours to kill before the next step so there're plenty of options.
When the beef has cooked, I move it to a cutting board and shred it using two forks, keeping an eye out for any fat that might've snuck past me earlier. I also save the veggies and 1 1/2 cups of the liquid from the pot. Then everything goes back in the slow cooker so we can turn up the heat.
Adding ketchup, Worcestershire sauce, brown sugar, vinegar, chili powder, Tabasco and dry mustard gives the sauce a nice tang. To round out the flavor, I also toss in a bay leaf, paprika, garlic powder and salt, change the temp to High and let things simmer for another hour.
I used Colman's superfine dry mustard when writing this post. A unique blend of brown and white mustard seeds gives this gourmet English seasoning a barbeque-perfect taste. You only need a little because one pinch packs a surprising wallop. And this healthy choice is all natural, fat-free, cholesterol- and gluten-free, and Kosher. Nice!
Serve this savory sandwich filling with toasted hamburger buns, yellow mustard, and dill pickle relish or hamburger dill slices. Although most folks (I'm talkin' about Bob and our son Cole) won't need anything extra, you can offer prepared barbecue sauce on the side for those with a thing for condiments (color me guilty!).
Put oil in a large skillet on the stovetop and turn heat to medium. Add meat, onions and celery, cooking until beef browns on both sides.
Spray slow cooker bowl with cooking spray. Place meat and vegetables in cooker. Stir in beef broth and V8.
Cover and cook on Low 8 hours or until tender. Transfer meat to a cutting board and shred.
Place a strainer in a large bowl. Pour in all the liquid and vegetables from the crock pot. Save vegetables and 1 1/2 cups liquid.
Add shredded beef, reserved liquid and vegetables to slow cooker. Stir in remaining ingredients until well mixed. Cover and cook on High 1 hour. Discard bay leaf.
Toast 8 hamburger buns. Top with yellow mustard, dill pickle relish or hamburger dill slices, and a large helping of beef. Serve with prepared barbecue sauce on the side if desired.
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