Recipe by LizP
I got this recipe from Cook's Country Magazine. I made it for a shower a few weeks ago. People went nuts for it. They asked what BBQ place I got it from. And in Texas, that is a HUGE compliment. They couldn't believe I made it, let alone that it was done in a crock pot and not the traditional way. Don't shred the meet finely in Step 3 because as you add the sauce it will break up some more.
Top Review by KC_hockey_chick
Wish i had a bigger roast, this was a wonderful and cheap way to make BBQ! I have already passed this recipe on to friends and will DEFINITELY make this again and again! There is a bit of prep, but is very worth it in the end! THANK YOU!!!!
- 5 lbs boneless beef chuck roast, trimmed and cut into 4 pieces
- 4 slices bacon, chopped fine
- 1 onion, chopped fine
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 1⁄2 cups brewed coffee
- 1 1⁄2 cups ketchup
- 1⁄4 cup packed dark brown sugar
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce (or to taste)
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke
- salt & pepper
- 10 sandwich buns, split
Directions See How It's Made
- Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 Tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes.
- Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar and 1 Tablespoon mustard and simmer until reduced slightly, about 10 minutes.
- Add half of the sauce to the slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
- Using slotted spoon, transfer meat to large bowl and cover with foil.
- Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar and liquid smoke.
- Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1-1/2 cups of sauce and let sit, covered until meat has absorbed most of the sauce, about 10 minutes. Season with salt and pepper.
- Serve on rolls, passing remaining sauce at table.