1 Review

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.

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**Tinkerbell** October 27, 2012
Crock-Pot Bar-B-Que Beef