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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 10 |
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This is the best tasting pulled beef which my finicky child always has seconds. My family enjoys this after a long day. I enjoy the perfect flavor for my taste buds. Took years of experimenting to get it where I like it. Ingredients:
1 1/2 lbs chuck steaks |
1/2 cup ketchup |
1 tablespoon apple cider vinegar |
2 tablespoons blackstrap molasses |
1/8 teaspoon hickory liquid smoke |
4 tablespoons yellow onions, coarsely chopped (lg. chunks) |
4 italian rolls (i prefer long rolls over round rolls) |
Directions:
1. Place meat on bottom of crock pot. Place ketchup, apple cider vinegar, and molasses into saucepan over medium heat. Reduce for 5 minutes. Add the onion and cook another 5 minutes Place strainer over crock pot and strain the sauce well; flipping the onions and gently smashing with a spoon till the sauce is all in the crock pot. Discard cooked onion. Cook on High for 3-1/2 Hours. Turn temperature to low and cook another 1-1/2 hours. Take the meat out of crock pot with serrated spoon. Pull meat apart with two forks into large chunks. (Can be cooked on low for 8 hours.).
2. Cut rolls lengthwise - I always cut so that the top is thinner than the bottom. Take a spoon and spoon some of the sauce onto both the top and bottom of the roll and spread quickly so the roll doesn't get mushy. Broil for a moment to heat up the roll.
3. Add sauce to the shredded beef in a bowl. Spoon the saucy shredded meat onto the warm rolls.
4. I serve with potato salad, green beans, and apple sauce. Enjoy!
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