SLOW COOKED BBQ BEEF

If you've tried my Carnitas recipe, you'll find the preparation for this BBQ beef is very similar. The meat is seared and then slow cooked in a dutch oven. I made my own homemade tangy barbecue sauce, but a store bought one will also do. You can also 'doctor' up a store bought sauce by adding worcestershire sauce, lemon juice or vinegar to give it extra tang. The sauce becomes sweeter after it is cooked with the beef.

I served the meat on sweet Hawaiian rolls and for extra tang and texture, topped it with homemade pickled radishes.

Makes about 10-12 sliders

Slow Cooked BBQ Beef

2 lbs Boneless Beef Chuck/Pot Roast

For the sauce
1/2 of a yellow onion, finely diced
1 clove garlic, minced
1 15 oz. can tomato sauce
1/3 cup apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup dark molasses
1/4 cup packed brown sugar
2T vegetable oil
2T butter
2T whiskey
1/2 t cayenne pepper
Juice of 1/2 a lemon

Olive Oil
Salt and Pepper

To make the sauce
Heat 1T olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, but not brown, about 5-7 minutes. Add the garlic and cook another minute.

Add all remaining ingredients to the pan. Season to taste with salt and pepper. Bring to a boil. Once boiling, reduce heat to a low simmer and cook for another 20 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature.

To prepare the beef
Preheat oven to 300 degrees. Heat 2-3 tablespoons olive oil in a dutch oven over medium high heat.

Cut the beef into 2 pieces and season both sides of the meat generously with salt and pepper. Add meat to the dutch oven and brown on both sides, about 4-5 minutes per side. Add barbecue sauce to the pan and place in the oven. Cook for 90 minutes. Flip the meat and cook for another 90 minutes. Total cooking time is about 3 hours. Remove from the oven and shred the meat with 2 forks.