Barbque Beef

Dump everything in the slow cooker, walk away for 8 hours, and come back to barbecue beef that shreds with nothing more than a wire whisk. That’s the beauty of this recipe. A 3-pound chuck roast breaks down completely in a sauce made from tomato paste, brown sugar, apple cider vinegar, Worcestershire, and dry mustard.

The bell peppers and onions cook down to almost nothing over 8 hours, melting into the sauce and adding body and sweetness. The vinegar and mustard balance out the brown sugar so the finished product is tangy, not candy-sweet.

Pile it on hard rolls or hamburger buns. The meat is so tender it practically falls apart when you look at it.

Kitchen Tips

• Use chuck roast, not a lean cut. The fat and connective tissue in chuck is what breaks down during the long cook and makes the meat shreddable.
• Cook on high for 8 hours as directed. Low and slow works too, but the high setting renders the fat more completely.
• A wire whisk is a genius move for shredding. It breaks the meat into thin, even strands faster than two forks.
• The sauce thickens as it cools. If it seems thin when you first open the lid, give it 10 minutes.

Variations

• Add a tablespoon of liquid smoke for a more authentic barbecue pit flavor.
• Stir in a minced chipotle pepper in adobo for a smoky, spicy kick.
• Serve on Texas toast or cornbread instead of rolls for a different base.