Sunday, April 19, 2009

Crock pot BBQ Beef

Ingredients:

  • 5 LBS bottom round
  • 4 med onions, chopped
  • 5 cloves garlic, chopped
  • 28 oz can crushed tomatoes
  • 1/4 cup low salt chicken broth or other flavorful liquid
  • 1/4 cup BBQ sauce
  • 3 Tbsp mustard
  • 1 1/2 Tbsp Worcestershire sauce
  • cooking fat

Directions:

Slice bottom round into 1.5 inch rounds. Heat an iron skillet. (I used the trimmed fat from the bottom round and rendered it as the skillet heated to use as the cooking fat) brown the meat on both sides. Pour 1/4 contents of crushed tomatoes at bottom of crock pot, place a layer of meat on the bottom of the crock pot. Brown the onions and garlic, place over the first layer of meat, pour 1/2 the contents of the crushed tomatoes over the onions. Brown the remainder of the meat and layer over the onions. cover with remainder of tomatoes. Deglaze the skillet with chicken stock and pour contents into crock pot. Set on high for 6 hours. Pull meat apart with 2 forks until shredded, add mustard, BBQ sauce and Worcestershire sauce. Cook on low until liquid is absorbed, maybe another hour. This recipe works great with pork loin or pork shoulder as well.

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