Pulled BBQ Beef Sandwiches

I’ve been sharing a lot of slow cooked shredded meats with

you lately. I haven’t really meant to but it just sort of happened. One thing

I’ve learned as a food blogger is that two things have to happen in order for a

post to come together. The food has to taste good and the pictures have to look

good as well. Or in my case, the pictures have to look at least OK.

I can’t tell you how many times I’ve made something that was

great and the pictures were awful, or the pictures were pretty good but the

dish fell short of expectations.

I made this sandwich months ago….maybe even almost a year

now. For whatever reason, it kept getting pushed down the list of recipes I

want to share. It’s not because it’s a bad sandwich – it’s pretty perfect to be

honest – but other recipes seemed more interesting.

That and I did lose the recipe for a bit as well. At the

time I had it written down on a post it note.

I threw this together in the crock pot one morning in a

desperate attempt to not have to cook dinner that night and it turned out so

much better than I expected. It was Brent’s idea to add the spicy brown mustard

in at the last minute to the BBQ sauce and I threw some shredded cheese on top

that I keep on hand. I can’t help it, I see a sandwich and I NEED to put cheese

on it.

The picture you see if of my 2nd sandwich that

night. I didn’t take a picture of my first because I wasn’t expecting much. So

I had to make another sandwich to take a picture. And then I had to eat that

sandwich too….

Pulled BBQ Beef Sandwiches Recipe

*Makes 6-8 sandwiches

Ingredients:

• 2lb angus beef chuck roast
• 1 cup spaghetti sauce
• 1 cup BBQ sauce
• 1 tablespoon Dijon
• mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons spicy brown mustard
• Salt and pepper
• Any type of rolls you prefer
• Cheddar cheese, optional

Directions:

Combine

all ingredients except spicy brown mustard in a slow cooker. Turn roast to

coat in mixture. Cook on low for approximately 8 hours or until roast is

fork tender and falling apart.

Remove

roast from slow cooker and let cool before shredding with two forks.

Remove

1 ½ cups of cooking liquid and place in a small sauce pan. Stir in spicy

brown mustard and simmer over medium heat for 10 – 15 minutes to thicken.

Once thickened, season to taste with salt and pepper. *This will be the

BBQ sauce you will top the sandwiches with and can be omitted if you like.

After

roast is shredded toss in as much remaining cooking liquid (not the BBQ

sauce) as you prefer. I usually use between ½ cup to a full cup. Just

enough to coat it but not drench it.

Place

shredded beef on a roll or bun and spoon BBQ sauce on top. Add cheese if

you wish. Serve and enjoy.