"Quick" Barbecue Sandwiches - 10:28, Wednesday, February 13, 2008 |
http://www.homesteadblogger.com/morninggloryfarm/ Our house is so busy with everyone coming and going that I rely on my crockpot to provide some of our meals that can be ready whenever someone has time to sit down to eat (or wants to pack it to go). I found a recipe for Beef Barbecue Sandwiches in an advertisement to buy a cookbook. I had to modify it to suit us--After 2 1/2 years in San Antonio, Texas we're all barbecue snobs. This takes a few minutes of preparation the night before you want it and then you can store it in the fridge to reheat after you complete the recipe. "Quick" Beef Barbecue Sandwiches Makes 12-16 servings Use a 4-5 quart slow cooker Ingredients: 3- to 4-lb. beef roast, cut in half 1/2 cup water 1/2 to whole bottle of your favorite barbecue sauce (depends how "sloppy" you like your sandwiches) 12 to 16 Kaiser rolls (or you favorite type of bun) 1. Place roast in slow cooker; pour 1/2 cup water into cooker. 2. Cover and cook on high 1 hour and then on low 8 to 10 hours. 3. Remove roast from cooker; discard juices (I saved them in the freezer for soup base.) Shred roast with 2 forks and return to cooker. Pour sauce over top. Mix together. 4. Cover and cook on low until thoroughly heated. (You can warm you sauce in a pan on the stove or in the microwave to speed up this step.) 6. Spoon meat mixture onto rolls using a slotted spoon; spoon additional sauce over top of meat, if desired. I buy pre-shredded slaw mix and slaw sauce to make up just what we need for the meal at the moment (no finding mystery slaw in the back of the fridge this way!) I serve with our favorite chips or fries and my home-canned bread-and-butter pickles. Leftover barbecue can be refrigerated for a couple days or frozen for in meal-sized portions for about 2 months. Note: The next time I find a good deal on beef (or whenever I get my whole, grass-fed cow order in), I'm going to have my dh fire up the smoker grill and smoke a couple roasts for about 2 hours. Then I can use those roasts in the crockpot and they will have the extra Texas BBQ smoky taste that we all love. BTW, this recipe will work with pork roast as well. Enjoy!! 
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