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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 10 |
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I got this recipe from Cook's Country Magazine. I made it for a shower a few weeks ago. People went nuts for it. They asked what BBQ place I got it from. And in Texas, that is a HUGE compliment. They couldn't believe I made it, let alone that it was done in a crock pot and not the traditional way. Don't shred the meet finely in Step 3 because as you add the sauce it will break up some more. Ingredients:
5 lbs boneless beef chuck 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 dark brown sugar |
2 tablespoons brown mustard |
1 tablespoon hot sauce (or to taste) |
1 tablespoon cider vinegar |
1 teaspoon liquid smoke |
salt & pepper |
10 sandwich buns, split |
Directions:
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 all but 2 Tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes.
2. 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.
3. Add half of the sauce to the slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
4. Using slotted spoon, transfer meat to large bowl and cover with foil.
5. 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.
6. Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1-1/2 cups of sauce and let sit, covered until meat has absorbed most of the sauce, about 10 minutes. Season with salt and pepper.
7. Serve on rolls, passing remaining sauce at table.
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