Braised barbecue beef was all you could smell in my family's house most Sunday mornings. My mom would get up real early, about five o'clock, in order to get the chuck roast in the crockpot. It had to simmer for eight hours so in order for us to have lunch on time, she sacrificed sleep in order to fill the house with the sweet smell of her mom's best barbecue sauce recipe and the hearty aroma of beef. My sister and I woke up to these never, undesirable scents and therefore couldn't wait to get back from Sunday church in order to sink our teeth into this family classic. The following is a step-by-step guide to make these barbecue beef sandwiches.
In a large, heavy pot, heat the olive oil on medium heat. Add the onions and cook until transluscent, about 5 minutes. Add the tomatoes, roughly chopping them into the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. This is inmportant because it thickens.
Place the chuck roast into a Crockpot. Spoon sauce over the roast and cook on LOW for 8 hours. Remove the meat from the pot. Use a fork and knife to seperate the roast into small pieces. Set aside.
Increase the heat on the pot to medium/high, uncover, and reduce the liquid until thick. Stir often to prevent burning. Liquid MUST be heated until thick for best, and only, results Add extra barbecue sauce if desired or more spices to taste.
Serving
Suggestions
Serve on buns and with cole slaw, if desired.
Originally Submitted
9/1/2010
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