Slow Cooker Barbecue Beef Sandwiches
Simply delicious! This juicy shredded barbecue beef is very popular at our family gatherings. The tender meat is slow-cooked in a savory sauce that includes chili powder, paprika, coffee, ketchup, brown sugar, brown mustard, hot sauce and cider vinegar. It is rich, flavorful and so good it almost melts in your mouth! Make your favorite creamy or vinegar-based coleslaw to serve with or "on" this great tasting barbecue sandwich. Freeze any leftover barbecue in an airtight container for up to 3 months."I have made this recipe so many times because it is so incredibly good. It makes a lot so I make it when we have guests over. It is always a hit. I make it exactly per the instructions and it is perfect. I highly recommend! Thank you for sharing this." - Gutzj01
Yield: 10 Servings Ready in 45 minutes
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Verified by nesshawk
|1 5-lbBoneless beef chuck-eye roast|
|4 slicesBacon; finely chopped|
|1 largeOnion; finely chopped|
|2 tablespoonsChili powder|
|1 1/2 cupsBrewed coffee|
|1 1/2 cupsKetchup|
|1/4 cupDark brown sugar; packed|
|2 tablespoonsground brown mustard; divided|
|1 tablespoonHot sauce; (I prefer Frank's Red Hot cayenne pepper sauce)|
|1 tablespoonCider vinegar|
|1 teaspoonLiquid smoke|
|Salt and fresh ground black pepper; to taste|
|10 Sandwich rolls; split (and toasted, if desired)|
Slow Cooker Barbecue Beef Sandwiches Preparation
Trim and discard any exterior fat from a well-marbled chuck-eye roast. Cut trimmed roast in half and then cut each piece in half again. Place meat pieces in slow-cooker. Cook bacon in large heavy-bottomed skillet over medium-high heat until crisp. Transfer cooked bacon to slow-cooker. Pour off bacon drippings from skillet reserving about 2 tablespoons. Add onions to skillet and cook over medium heat until softened and translucent. Add chili powder and paprika and cook until fragrant, about 1 minute. Stir in coffee, ketchup, brown sugar, and 1 tablespoon of mustard; simmer until slightly reduced, about 10 to 15 minutes. Pour half of sauce over meat in slow-cooker; let remaining sauce cool, then refrigerate until needed. Set slow-cooker to low, cover, and cook until meat is fork-tender, about 9 to 10 hours, or cook on high for 5 to 6 hours.
Transfer cooked meat to large bowl and cover with foil to keep warm. Transfer cooking juices to large heavy-bottomed skillet, skim fat if necessary, and simmer over medium-high heat until reduced to 1 cup. Remove from heat, stir in reserved sauce, remaining tablespoon of mustard, hot sauce, vinegar, and liquid smoke.
Coarsely shred meat using 2 forks, discarding any excess fat or gristle. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat absorbed most of sauce, about 10 to 15 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table to spoon over the sandwiches.
It's traditional in some parts of the country to serve cole slaw on a barbecue sandwich. Pile chopped or pulled meat on the bun and top the meat with a spoonful of cole slaw, which is also known as ?chow? down South. The tart, crunchy cabbage goes perfectly with the smoky flavor of the meat.
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