Wednesday, February 27, 2013

The Best Pulled Beef You'll Ever Have

Winter is most definitely the season for crockpotting. Since I've been doing a lot of chicken and pork in the crock pot, I thought I'd mix it up and try making some pulled beef using pretty much everything I had in the kitchen. It was easy as most crock pot adventures are and it turned out amazing, which means one of two things: either I stumbled upon a masterpiece, or you can throw pretty much anything in a crock pot and it'll turn out delicious. I'm thinking about cutting up some old sneakers for my next crock pot adventure.

  • 1 boneless beef chuck roast (3lbs)
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken or beef broth
  • 1 cup barbeque sauce
  • 1/4 cup packed brown sugar
  • 2 tbsp white vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp Frank's Red Hot
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1 bay leaf

Mix all the ingredients minus the beef together in the crock pot, then place the roast in the mixture and cover. Set crock pot on "low" for 8 hours. After 8 hours pull the meat apart and allow the crock pot to run on "warm" for another couple of hours. Serve over rice, on rolls or toast, or even on top of a salad (below). I saved the remaining juice from the pot and I'm thinking about either making another crock pot dish or a soup out of it. The broth is the always the best part.

"Why yes, you may add pulled beef to my vegetables."

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