Tuesday, December 16, 2008

Barbecued Beef

It was so snowy when we woke up this morning! I was really kicking myself for not moving my car into the garage last night...the 4-wheeler we are keeping was in there, and I forgot to ask Norris to move it, but tonight my car is in the garage thankfully!!

Anyway, it was really cold and great to come home to a warm meal already cooking. Here it is:

Barbecued Beef (from my All Recipes cookbook)

1 1/2 c ketchup
1/4 c packed brown sugar
1/4 c red wine vinegar
2 T prepared mustard (Dijon or regular)
2 T Worcestershire sauce
1 t liquid smoke flavoring
1/2 t salt
1/4 t ground black pepper
1/4 t garlic powder
1 (4 pound) boneless chuck roast, cut in half, fat trimmed

1. In a slow cooker, combine everything but the roast. Stir well.
2. Place chuck roast halves in slow cooker. Turn meat to oat with ketchup mixture. Cover and cook on high for 1 hour. Reduce heat to low and cook 7 to 8 hours.
3. Remove roast, shred with two forks, and return to slow cooker. Sitr meat to evenly coat with sauce. Continue cooking on low approximately one hour.
Yield: 12 servings

You can put everything in the crockpot the night before, then stick it on high right when you wake up. Before you leave (about an hour for me), put it back on low.

Serve on toasted sandwich buns with extra sauce. There will be enough sauce that you could use it as a dipping sauce if you like. We had it on toasted rosemary ciabatta buns which was soooo good!

**A good way to skim more fat: put the sauce in a container in the freezer while you shred the beef. The grease will harden on top and then you can skim off the extra grease/fat at the top. Then return the sauce to the slow cooker with the shredded beef to cook for the remaining hour.

Edit: I used the leftover beef for a beef stew, and it was really really good in that. It added a slightly sweet element I don't normally have in beef stew. Definitely do this with leftovers!