In January one of the beef ranchers that we buy from had a sale on all of their beef roasts for $5.00 a pound when you bought 5. Luckily, I had enough room in the freezer and stocked up. I wanted to use one for BBQ beef for the July 4th holiday weekend and I'm so glad I used this recipe because it turned out amazing. I get emails from recipetineats.com and this recipe was in the June issue. I haven't looked to see if it is in one of her cookbooks. This is the recipe I will use anytime I want BBQ beef. The beef was so tender and full of flavor.
Ingredients:
3 lb. chuck or sirloin tip roast (I used one of the sirloins that I had)
1 cup beer (beef stock/broth will also work)
3 tbsp olive oil or other neutral oil for searing (I used beef tallow)
Rub:
3 tbsp tightly packed brown sugar
1 tbsp paprika (I used smoked paprika)
1 tbsp garlic granules
2 tsp onion granules
2 tsp mustard powder
1 tsp cumin powder
2 tsp salt (I used pink sea salt)
1 tsp black pepper
BBQ Sauce:
1 cup apple sider vinegar
3 cups tomato ketchup (I used tomato sauce) and added 1 tbsp honey
3 tbsp molasses
2/3 cup brown sugar
4 tsp mustard powder
3 tsp garlic granules
4 tsp Worcestershire sauce
2 tsp salt
2 tsp black pepper
2 tsp Tabasco or cayenne pepper (I used cayenne pepper)
Put all of the ingredients for the BBQ Sauce in the slow cooker and whisk to combine.
Season the Beef with the rub mixture and coat all sides.
Cut the roast into 3 or 4 steaks. Heat the oil or tallow in a large pan (I used cast iron) on medium high heat. Brown steaks for 1 1/2 minutes on each side until deep golden but make sure not to burn the spice rub. Place the meat in the slow cooker.
Add the beer or stock into the pan and let it simmer rapidly, scraping all of the bit on the bottom of the pan until it is reduced down to about 1/4 cup or three minutes. Pour into the slow cooker.
Arrange the beef so each piece is as submerged as much as possible. Slow cook on low for 10 hours.
Remove the beef from the slow cooker into a pan and shred. Cover with foil.
Pour the sauce from the slow cooker into a pot and simmer on medium high for 15-20 minutes until thickened to a BBQ sauce consistency. Stir regularly towards the end and lower heat.
Pour 1/3 to 1/2 cup of the sauce over the beef and lightly toss. You want enough to moisten and flavor but not make it soggy.
We ate it on brioche buns, but you could serve this so many other ways.
For plates of BBQ this would serve 7-8, on buns it serves 10-12 people or servings.
This also freezes very well. We ate the last two sandwiches last night and they were just as amazing.
