When I first saw this recipe, I saw the long list of ingredients and thought, "Too long." But I eventually came back to it and gave it a try and were we glad we did! It smelled so good all day simmering away in the crock pot. It didn't heat up our home in the hot weather, but I can imagine it being great for a cold night in the winter too. It was very satisfying to tell my husband, when he asked, "Is this bottled barbecue sauce?"---I could tell him, "No, I made it myself!" I only had a smaller roast, so I halved the recipe and it made enough for one meal, but I think next time, I will definitely use the size stated in the recipe. BARBECUE BEEF SANDWICHES
1 boneless beef chuck roast (3-4 lbs.)
1 ½ cups ketchup
1 small onion, finely chopped
¼ cup packed brown sugar
¼ cup red wine vinegar
1/ Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2 garlic cloves, minced
½ tsp. salt
¼ tsp. celery seed
¼ tsp. paprika
¼ tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. cold water
12 kaiser rolls, split (I used onion hamburger buns)
Dill pickle slices, optional
Cut roast in half. Place in a slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired. Yield: 12 servings.
This recipe halves well. (Note: I actually used a smaller roast, about 2 lbs. I skipped cutting it in half.)
Recipe from Simple and Delicious magazine, www.tasteofhome.com
For a pdf of the recipe, click here: