Thursday, June 19, 2008
Ting Town BBQ! and my issues with buns :)
I have this hang up with hamburger buns. I am tired of buying a package, using two or three for burgers etc and then having to throw them out. My husband gives me strange looks when I hand him his work lunch and his turkey and cheese is on a wonder bread bun. This may be weird, but when I buy buns now I find myself making a conscious decision to plan my weekly menu around them! We had some on Sunday when we grilled, lunches for the hubs, pork burgers and now this little gem! Yes, I know I can freeze them-but I am on a mission! Next week-no recipes with buns-I promise! On to the recipe!
After what seemed like a solid week of planning, making and executing meals for other people-I was looking for something easy. I had been saving this recipe from Cast Sugar for a while and tonight was perfect. This was really yummy and tender. I bought a 2 ish pound rump roast so I halved this. I used a home made bbq sauce that my step dad makes along with the other ingredients. This was no beef on bun from my middle school days-this was fantastic!
To make it a little more bbq-esk, I whipped up a quick cole slaw. I loved the hot/cold combo. thanks Nemmie!
3 stalks celery, sliced thin
1 large onion, coarsely chopped
4 cloves garlic, minced
1 c. ketchup
1 c. barbeque sauce
1 Tbsp. prepared yellow mustard
1 c. beer
2 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar, packed
2 tsp. chili powder
1 tsp. salt
1 tsp. ground black pepper
4 lbs. boneless beef chuck roast, trimmed of fat
16 hamburger buns, split
To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.