Cattle Corner: Slow Good BBQ Beef Sandwiches

Devin Kerr and Jayda Staley competing at California High School Rodeo State Jr. Division State Finals for District 1 in Red Bluff at the Tehama District Fairgrounds.

 

Slow Good BBQ Beef Sandwiches from The Healthy Beef Cook Book, NCBA and American Dietetic Association.

Makes 8 to 10 servings.

Total preparation and cooking time on high setting: 6 hours.

Total preparation and cooking time on low setting: 10 hours.

Ingredients

  1 boneless beef chuck shoulder pot roast (3 to 3 1/2 pounds)

1 medium onion, cut into quarters

3 cloves garlic, peeled

3/4 cup water

1 teaspoon salt

1/2 teaspoon pepper

1 bottle (18 ounces) hickory-flavored barbecue sauce

8 to 10 onion rolls, split

Preparation

1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2 – quart slow cooker; place beef on top. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours, or on LOW 9 to 9-1/2 half hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

2. Remove beef, cool slightly.  Strain cooking liquid; skim fat. Shred beef with 2 forks.

3. Place beef in 2-quarter microwave-safe dish. Stir in barbecue sauce and 1/2 cup cooking liquid. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once. Serve in rolls.

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