Monday, July 2, 2012

Slow-Cooker BBQ Beef Sandwiches

I'm finally back!! Thank you for being so patient. I have been so busy with my baking website: www.muchkneadedbakeshop.com. Now it is time to get back to cooking something besides cakes, cupcakes, and cookies (although I'm still making plenty of those too.)

I don't know about where you live, but it has been unbelievably hot here. When it is hot outside, I don't usually think about bringing out the slow-cooker, but actually, it is the perfect time to use it. You don't have to heat up your (already hot) kitchen with the oven, and you don't have to go outside and sweat over a hot grill. 

These BBQ beef sandwiches are perfect because they are incredibly easy to throw together, they can feed tons of people = perfect for a party, and they give you all the same flavors as if you slaved over the grill/smoker all day. We served these at a dinner party, and they were a huge hit! I will definitely be making these again this summer, and probably winter too! 

Slow-Cooker BBQ Beef Sandwiches
Servings: 6

3-4 lb. boneless chuck roast, trimmed of excess fat
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper
1 - 18 oz. bottle of your favorite BBQ sauce or homemade (I used Bull's Eye Original)

Potato buns, hamburger buns, or hoagie rolls for serving 

Add the chuck roast to the slow-cooker. Sprinkle the garlic powder and onion powder evenly over the top. Season with salt and pepper. Pour the BBQ sauce over the top. Cook on low for 6-8 hours, or until fork tender. (The meat should be falling apart at this point. If it isn't, then keep cooking. If it is still tough, then the meat is under-cooked, not over-cooked. Don't worry about over-cooking.) Skim the excess fat off the top of the sauce. Shred the meat with two forks, discarding any excess fat. Season with salt and pepper to taste.

If necessary, to thicken the sauce, remove the lid and continue cooking until the sauce has reached the desired consistency. If the shredded beef is too thick, then add additional BBQ sauce until the desired consistency is reached. 

Serve over your favorite buns/rolls.

Source: Allrecipes

3 comments:

  1. Yummmm....my favorite!!

    ReplyDelete
  2. I made this for Easter. Every one loved it. I definitely would make this again. I did change the meat to round roast. Because of the fat content in the Chuck roast. Very tasty and tinder & Delicious. I'd give it an A plus.

    ReplyDelete
    Replies
    1. I'm so glad you liked it! I'm definitely going to try round roast next time. Thanks for the tip!!

      Delete