Monday, May 16, 2011

Slow Cooked Barbecued Beef

Servings: 6
Preparation Time: 15 minutes plus slow cooking for 8 hours

2 pounds beef chuck roast, trimmed, cut into 1-inch cubes
2 large yellow onions, sliced (about 2 cups)
1 cup ketchup
1 cup chili sauce
½ cup white wine vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon hot paprika
½ teaspoon dried red pepper flakes

6 large Kaiser rolls, toasted

1. Season the beef with salt.
2. Place the beef and onions into the bottom of a slow cooker.
3. Whisk together the ketchup, chili sauce, vinegar, brown sugar, mustard, paprika and red pepper flakes. Pour this mixture over top of the beef and onions. Stir.
4. Cook (according to the directions on your machine) until the meat is very tender, about 8 hours.
5. Remove the beef from the slow cooker. Use a fork to shred the meat. Return the shredded beef to the pot.
6. Turn up the heat and simmer the beef mixture. (You may have to transfer the contents of the slow cooker to a pot on the stove.)
7. Stir in the cornstarch mixture and cook to thicken the sauce, about 10 minutes.
8. Serve the barbecue beef on toasted rolls.

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