Monday, January 25, 2016

Crock Pot: Shredded Beef In Bourbon Chiptole Sweet Sauce


I love shredded beef.  It is great to make sandwiches, sliders,  stuffed baked potatoes, or just eat it with some coleslaw and potato salad.  As it cooks in the slow cooker, the aroma permeates the house and gives you a nice warm and fuzzy feeling.   I can't explain it -it just does.   I really like what the bourbon and chiptole combination does.  The sauce is sweet and spicy but not too spicy.  Just enough to give it a nice zing.

This dish is cooked in a crock pot.  I love crock pot meals- you just put the ingredients in the pot, set the temperature, put on the lid and let it cook.  So easy:)    I just brown my roast and combine all of the remaining ingredients in a bowl.  The ingredients are stirred until combined well.  I then pour a little of the sauce in the bottom of the crock, place the roast on top of the sauce, and pour the remaining sauce over the roast.  Cover the crock pot and cook on low for 7.5 hours.  The beef is then removed from the crock pot, shredded, placed pack into the crock pot, mixed so the meat is coated with the sauce, and cooked for an additional 30 minutes.

The beef is ready to serve.  I served mine with  some Cole Slaw and Hot German Potato Salad. Enjoy:)


Shredded Beef in Bourbon Chiptole Sweet Sauce

Special Equipment: Crock Pot

Ingredients:
Olive oil
Pepper
1 (3 lb) beef eye of round roast
1 medium onion finely chopped
2 cloves garlic peeled and finely minced
1 ½ cups ketchup
3/4-cup beef broth
1/4 cup Bourbon
¼ cup honey
1/3 cup packed brown sugar
1/3-cup chili sauce
1 chipotle pepper in adobo sauce - minced
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2-tablespoon spicy brown mustard
1 tablespoon lemon juice
1 tablespoon Worcheshire Sauce
1-teaspoon soy sauce
1-teaspoon liquid smoke
1-teaspoon celery seed
½ teaspoon chili powder
½ teaspoon pepper


Directions:
1. Heat olive oil in a large skillet. 
2. Pat the roast with a damp paper towel.  Sprinkle the roast with pepper.
3. Brown the roast on all sides in the skillet.  Set aside
4. Mix together all of the remaining ingredients.
5. Pour a small amount of the sauce in the bottom of the crock-pot.
6. Place the roast in the crock pot.  Pour the remaining sauce over the roast.
7. Cook on low for 7 1/2 hours.  
8. Remove the roast from the crock pot and place on a cutting board. 
9. Shred the beef with two forks and return the beef to the crock pot.
10. Cook for another 30 minutes.
11. Serve.


Serves 6





4 comments:

  1. Did you see the New York Times article today on a Mississippi blogger's crock pot beef roast? It's gone viral and none of the mainstream food writers seem to know about it! Your recipe is somewhat different, but the fact is that people love slow-cooked meat. I suspect your recipe is tastier!

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. No, I did not see the article. I am going to have to look it up. Thanks for letting me know😊

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  2. That's a long list of ingredients!! I bet it tastes marvelous.

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  3. WOW! Geraldine, that's some serious ingredients in your shredded beef! It looks delicious! I can never figure out whether I appreciate the crock pot more in the Winter or Summer, lol...I do know January is Slow Cooker Month but maybe they should extend that holiday!

    Thanks for sharing, Geraldine...

    ReplyDelete