Hickory BBQ Beef Sandwiches
Published: 09/17/2009 by Washington State Beef Commission
Preparation time: 10 minutes
Cooking time: 5 to 9 hours (slow cooker)
Makes 8 to 10 servings.
Ingredients:
1 boneless beef chuck shoulder pot roast or bottom round rump 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 barbecue sauce
Cooking Directions:
1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 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 two forks.
3. Place beef in 2 quart microwave-safe dish; add 1/2 cup cooking liquid; add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once.
4. Serve in onion rolls. Heat extra barbecue sauce for topping, if desired. Can be garnished with sliced onions, lettuce, etc.
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