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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
4 ounces bacon, minced |
2 onions, minced |
2 tablespoons chili powder |
1 tablespoon sweet paprika |
1 1/2 cups ketchup |
1 1/2 cups brewed coffee |
1/4 cup packed dark brown sugar |
2 tablespoons brown mustard |
1 (5 lb) boneless beef chuck roast, trimmed and quartered |
salt |
pepper |
1 tablespoon hot sauce |
1 tablespoon cider vinegar |
1 teaspoon liquid smoke |
Directions:
1. Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
2. Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
3. Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
4. Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
5. Season beef with salt and pepper and nestle into slow cooker.
6. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
8. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
9. Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
10. Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
11. Season with salt and pepper to taste.
12. Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
13. Serve with remaining sauce.
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