Prep 15 mins
Cook 5 hrs
This is a great crock-pot, bar-b-qued, beef recipe that we like to use for sandwiches.
Make and share this Crock-Pot Bar-B-Que Beef recipe from Food.com.
- 3 1⁄2 lbs boneless beef roast (chuck roast is perfect)
- 1 medium onion, peeled and chopped
- 1 cup ketchup
- 1⁄2 cup chili sauce
- 1⁄3 cup brown sugar
- 2 tablespoons spicy brown mustard
- 2 tablespoons Heinz 57 steak sauce (or your favorite hot sauce)
- 1 tablespoon dried garlic or 2 tablespoons fresh garlic
- 1 tablespoon cajun spices (or your favorite season salt)
- 1⁄2 teaspoon black pepper
- 1 tablespoon canola oil or 1 tablespoon olive oil
- Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter).
- Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic.
- Mix together remaining ingredients (sauce) and pour over meat.
- Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can.
- Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter).
- If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove) and then add just the "liquid" from that to the crock-pot. I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :).
This recipe is going straight to our Best of 2012 Cookbook! Cutting and trimming the beef first seems obvious, but I've never tried a recipe that calls for it. This method reduced the fat content of the sauce, as well as ensuring even cooking throughout the meat. We always end up with some areas of toughness when cooking a whole piece of beef. This was genius! The meat was so tender that even reheated leftovers melted in the mouth. I served it stuffed inside a garlic and herb flatbread pocket, with a side of your Kickin Coleslaw (Kickin Coleslaw). It occurred to me halfway through dinner to combine the two and add the coleslaw to the flatbread pocket with the beef. When DH got home that's how I told him to eat it right from the beginning. He loved both recipes, but said that putting them together put the whole meal over the top good. Even my 6 year old gobbled down this BBQ beef pocket (minus the spicy coleslaw) without making a mess all over! Thanks for sharing some fabulous recipes, Merry Cook! You've been adopted during Fall 2012 Pick-A-Chef.