Hello slow cooker! It has been awhile since I used it, to be honest…or them, I should say, since we actually have two! I have been a huge fan of Stephanie O’Dea ever since she had her New Year’s Resolution several years ago to use her crockpot every single day. I remember reading her posts every day to see what looked good (or gross), and she has certainly gone viral since then, and even has appeared on cooking shows and has some cookbooks!
This maple barbecue beef recipe comes from her blog. At the grocery store the other day, there was a BOGO deal on huge beef roasts, and everyone knows I love a good deal! I still have one roast in the freezer that I am likely going to use for slow cooker beef sandwiches, but we’ll see.
My verdict was not quite as good as her verdict – it remained a very thin broth and I could not taste the maple syrup at all. ALL I could taste was salt. That actually may be an exaggeration, but most people know by now that I am pretty salt-sensitive. I used low sodium soy sauce, but I think my broth was not low-sodium. Also I know that beef roasts on their own produce a fair amount of salt. If I were to make this again, I’d decrease the amount of broth or soy sauce, increase the maple syrup, or use low-sodium broth. Despite the slight negative, it was still pretty good, and created a little bit of leftovers!
Side note: I’m sorry the pictures for this one kind of suck. Ha.
Maple Barbecue Beef
serves 4+ (the beef roast cooks down A LOT)
-2lbs stew meat/beef roast/etc.
-1/3cu soy sauce
-1/3cu maple syrup
-2tbsp dried onion flakes (or one diced onion)
-2/3cu beef broth
-Place all of the ingredients in a 4 or 6 quart slow cooker. Stir around a little if possible, and make sure the meat is coated.
-Cover and cook on low for 8-10 hours or on high for 5-6 hours (if possible, stir once during the day, but if not possible, just stir right before serving).