There’s just something about slow-cooked, saucy, sloppy BBQ that comforts like nothing else.
I was in the mood for some BBQ this morning, so I decided to finally make use of the massive, 10-pound contraption that has been consuming the entire bottom shelf of our pantry. It’s like the mac daddy of Crock-Pots, given to me by my mother-in-law this past Christmas. We have only used it once so far. Despite the implied convenience of a slow-cooker, its size almost makes it an inconvenience for me. (YOU try lifting that sucker off the bottom shelf). Let’s just say I was feeling all muscly this morning!
I picked up a small bottom-round roast at the big P this morning, and had all the other ingredients on hand. I checked out this recipe from Southern Living, but of course added a few tweaks of my own. Here’s the deal:
Sarah’s Sloppy Slow-Cooked BBQ Beef Sandwiches
- Small bottom-round or eye of round roast (I used a 2-pounder, but you can use up to 3 lb. roast)
- 1 cup ketchup; catsup for you country-folk (the hubby and I only use Heinz)
- Dash of Worcestershire sauce, you know, Lea & Perrins®
- 1/2 cup packed brown sugar—dark or light
- 1 cup beef broth (I used chicken—whatever you have on hand works)
- 1/2 cup lemon juice
- 2 cloves garlic—smashed, minced or chopped
- Tablespoon of Dijon mustard…”Pardon me, do you happen to have any Grey Poupon®?”
- Kosher salt and pepper to taste, plus salt for seasoning the roast
- 1/4 of a sweet onion, cut in large chunks
‘Greds for Serving
- Hearty hamburger buns, rolls, white bread— whatever you want!
- Bread & butter pickle rounds
1. Put everything but the beef in a medium-sized bowl. Whisk together.
2. Trim beef roast of excess fat and “uglies,” and cut in half so you have two shorter pieces of roast.
3. Add half of the sauce mixture to a large slow-cooker and layer on half of the onion chunks.
4. Place the two chunks of beef right on top of the sauce and onions.
5. Place the remainder of the onion around the beef and top it all off with the reserved sauce mixture.
6. Pop the lid on that baby and set to cook on high setting for 7 hours.
8. Using two forks, shred the beef in the slow-cooker, and let it soak in the saucy goodness until ready to serve.
Serve on top of toasted buns with as much or as little juice as you want and bread & butter pickle rounds.