I use to think it was difficult to cook a meal after working a 12ish hour day (ohhh attorney hours). And then I had a baby. Now I understand a new level of tired. Given that JR wants to be constantly held from the second I get home until he gets laid down for bed, this makes cooking nearly impossible. I have not mastered how to cut veggies and hold a one-year-old.
So yeah, you could say I am into slow cooker meals. This pulled beef recipe does not disappoint. There is minimal prep (a little rubdown required so you will need to put your baby down) and if you are lazy like me, you can make your significant other shred the beef. But even if you shred the beef yourself, the extra work is completely worth the effort. There is this great spicy but subtle sweet taste that makes the flavor right on the mark. Plus this is a great variation from the typical tomato-based bbq.
I made the beef last week, and Matt had three sandwiches in one sitting. In fact, the beef was so tasty that I forgot to take pictures of the final meal. But at least I was able to hold my preggo-self back before devouring the beef for lunch today. I am happy to report that the leftovers hold their own–makes some excellent lunches.
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 onions (I used yellow but any will do), peeled & quartered
- 4-6 pounds shoulder roast
- 1 tablespoon Liquid Smoke
- 1 cup cider vinegar
- ⅓ cup Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons sugar
- ½ teaspoon garlic powder
Directions
1. Cut onions in quarters and toss on the bottom of the crockpot.
2. Toss all the ingredients for the rub together and whisk together. Massage rub into the beef, making certain to get all nooks and crannies.
3. Place beef in crockpot, on top of the onions.
4. Combine dressing ingredients and mix well. Pour half of the dressing on top of the beef and cook on low for 8-10 hours.
5. Remove beef from crockpot and shred beef. Place beef back into the crockpot and pour the remaining dressing on top. Let the beef cook for an additional 15-25 minutes before serving.
6. Serve on buns, over rice, enchiladas, the like. And enjoy!
Adapted from Cooking with Mamma C.
