Have I mentioned to you that I love my crockpot? I do. It’s true. It’s been one of those weeks where I need to have easy planned meals so that I can concentrate on the tasks to be accomplished. One of those tasks was to clean out the deep freezer. Not a task I enjoy. It’s really more organizing than cleaning out, rearranging everything so I can take inventory and see what I might need to buy. I found a beef roast in the midst of the mess I was creating in completing this reorganization. I knew exactly what I was going to have for dinner the next night – BBQ Pulled Beef Sandwiches and this Creamy Coleslaw.
This is a simple recipe that makes the most delicious pulled beef sandwiches. The sauce is a bit sweet yet spicy, a perfect combination. Whether you serve these tasty sandwiches on hearty hard rolls or mini burger buns, you cannot go wrong.
Crockpot BBQ Pulled Beef Sandwiches
Ingredients
For the roast
- 1 medium onion sliced
- salt and pepper
- 3 - 3 1/2 lbs beef chuck roast trimmed of fat
- 1 cup water
For the sauce
- 1 1/2 tbsp white vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 tsp dry mustard
- 2 tbsp Worcestershire sauce
- 1 1/2 cups ketchup
- 2 - 3 cloves garlic minced
- 1 tsp salt
- 1/4 - 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp crushed red pepper flakes
- Hard Rolls
Instructions
For the roast
- Spray crockpot with non-stick spray.
- Place sliced onion on bottom of crockpot.
- Season roast with salt and pepper. Place the roast on top of sliced onion.
- Pour 1 cup of water in the crockpot. Cover, and cook on low for 4- 5 hours, or until beef can be easily shredded with a fork. This will depend on the size of your roast.
- Remove the roast and shred the beef and as you do, remove any fat. Spoon out 1/2 cup or so of the broth from crockpot. You may need to add some broth back into the shredded beef later.
- Place shredded beef back into the crockpot.
For the sauce
- In a medium bowl, whisk the vinegar, brown sugar, dry mustard, Worcestershire sauce, ketchup, honey, salt, pepper, cayenne, crushed red pepper and garlic.
- Pour over the shredded beef and stir to coat the meat with the sauce.
- Cover and continue to cook beef on low for an another 4 to 6 hours. Use the reserved broth if needed to add moisture to the beef.
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