Slow -Cooker BBQ Shredded Beef Sandwiches

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Serves 10

From  "Cook's Country" magazine, Aug./Sept., 2007, pg. 8

Don't shred the meat too finely in step 3; it will break up more as the meat is combined with the sauce.
1 5 pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 cups brewed coffee
1 1/2 cups ketchup
1/4 cup packed brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
tt salt and pepper
10 sandwich rolls, split
1.  Place beef in slow-cooker insert.  Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes.  Using slotted spoon, transfer bacon to slow-cooker insert.  Pour off but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes.  Add chili powder and paprika and cook until fragrant, about 30 seconds.  Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes.  Add half of sauce to slow-cooker insert and refrigerate remaining half.  Cover and cook on low until meat is tender, 9-10 hours (or cook on high for 5-6 hours).

2.  Using slotted spoon, transfer meat to large bowl and cover with foil.  Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes.  Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.

3.  Pull meat into large chunks, discarding any excess fat or gristle.  Toss meat with 1 1/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes.  Season with salt and pepper.  Serve on rolls, passing remaining sauce at table.

Paul T. Gervais

Member since Jun 2007

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