Monday, July 19, 2010

Slow Cooker Shredded Chipotle Barbecue Beef

So, I have no idea how appetizing this does or does not come through on camera, but if you could smell it through the computer, you would be selling your soul to me for a bite. This is, from my perspective, the best crockpot dinner I have ever made. So easy, so tasty. And while it was a bit of a rush to get it put together before work this morning, I loved the luxury of knowing all day long that dinner was going to be ready and waiting for me at the end of the evening. Will absolutely, positively, make this again and again.

1 3-pound Beef Rump Roast
1 Large Walla Walla Sweet Onion, chopped
3 Cloves Garlic, Minced
1 8 ounce can tomato sauce
1/4 cup dark brown sugar
3 Tablespoons cider vinegar
1 Tablespoon Grey Poupon Dijon Mustard
1 Tablespoon Worchestershire sauce
2 teaspoons Kosher Salt
1 Teaspoon Dried Italian Herb Seasoning
3 teaspoons ground ancho chili powder
1/4 Teaspoon fresh ground black pepper

Brown Roast on all sides in a heavy cast iron skillet heated with canola oil. Remove roast and place in crockpot. Saute onions and garlic in the skillet for a few minutes until softened. Stir frequently to scrape up all the browned bits of meat on the bottom of the pan. Pour over roast in crockpot. Combine next 9 ingredients (tomato sauce through pepper) in a small mixing bowl and stir with whisk until fully incorporated. Pour over roast in crockpot. Cover and cook on low for 10 hours. Shred meat with a fork and stir in juices. Serve opened face over a whole wheat bun to sop up all the juices. Delicious!

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