Hot food season is definitely upon us! Here in the Pacific Northwest it has dipped down into the 20s in the early morning and late evening, and I know that many parts of the country are getting their first snowfalls! I have really enjoyed seeing the pictures circulating on Facebook from my friends in Albany, NY (where I used to live), as they got their first snowfall of the season a few days ago.
Soups and stews are GREAT, but in case you’re tired of “the usual,” then this slow cooker barbecue beef sandwich recipe is perfect! The recipe comes from Eat 2 Gather’s website, however is a guest post by Just For Clicks, which appears to now be defunct (it looks like the recipe came from Southern Living Slow Cooker Cookbook originally). This is an “easy-peasy” recipe (ugh, that saying really annoys me, but I know it’s really popular right now), that you can throw together in the morning and then have a delicious smelling and tasting dinner in the evening!
Slow Cooker Barbecue Beef Sandwiches
serves about 8+
-1 (3.5 pound) eye of round roast (or any kind of beef roast, really)
-2tsp salt, divided
-2 garlic cloves, pressed
-1 (10.5oz) can beef broth
-1/2cu firmly packed brown sugar
-1/2cu fresh lemon juice
-3tbsp steak sauce
-1tsp coarse ground pepper
-1tsp worcestershire sauce
-whole wheat buns
-Sprinkle roast with 1 teaspoon salt.
-Stir together remaining salt and all of the other ingredients (except buns, obviously).
-Add beef to slow cooker and then pour sauce over beef.
-Cover and cook on low for 8+ hours (ok, the original recipe said to cook on high for 7 hours, but I have NEVER seen that before…I cooked mine, already mostly defrosted, on low for 8-9 hours, and it was perfect).
-Shred beef and serve on buns.