In an effort to be more fiscally responsible (i.e. I just spent three weeks traipsing through Europe and am flat broke), I am trying to use up everything in the freezer. Hidden under the frozen peas and ice packs, I found a beef roast. But roast doesn’t feel like a very “summery” dish, so I decided to make it pulled pork-style and serve it over buns. Plus, there is nothing like throwing a bunch of stuff in the slow cooker and having dinner done the moment you get home from work!
Note: This dish is excellent served on the balcony with an nice cold beer (we had Pelican India Pelican Ale).
BBQ Shredded Beef
Yield: 8 to 10 servings
1 medium sized roast
2 onions, chopped
½ cup brown sugar
2 tablespoons chili powder
6 cloves garlic
1 carrot, chopped
1 red pepper, chopped
½ cup chili sauce
¼ cup cider vinegar
1 can beer (I used Dead Frog Nut Brown Ale)
1 can (6 oz.) tomato paste
Cut the roast into smaller pieces (roughly 2” inch cubes). Place in slow cooker with the rest of the ingredients. Cover and cook on Low for 10-12 hours.
Remove beef from the sauce and shred (I use two forks to pull the meat apart). Place back in the slow cooker and mix with the sauce.
Serve over rice or on buns. (Pop any leftovers in the freezer. We had some for dinner tonight over rice and it was still very tasty.)