Making a list—checking it twice. I make countless “to-do” lists every day. This time of year, the lists become way too long to get done 24 hours. Are you like me and race to handle what seems to be the most pressing—and then discover that some important things, like dinner, get cut off or get replaced with a cold sandwich, or worse yet, a drive through? Put a home-cooked dinner back on your list with this easy recipe.
Roxanne announced last week that our newest cookbook, 175 Best Babycakes Cake Pop Maker Recipes will be out next spring. It is exciting, but needless to say, we have been very busy. Now with the holidays upon us, everyone has a long “to-do” list. There’s shopping, wrapping, decorating, caroling, parties, baking, cards, shipping. . . whoa! Time for dinner just doesn’t fit. Yet, low and behold, it comes around every day—just about the same time.
This is one of my “go-to” favorites. I make it for just my family and we love it—and I made it often with my daughters were of an age that meant I had youth groups, troops and teams stopping by for casual dinners. So, get out that slow cooker and let it do the work.
I like to brown the meat before putting it in the slow cooker as I like the caramelized, deeper flavor it creates. Yet, I often just omit that step and plop the meat into the slow cooker. I often fill the slow cooker the night before, set the filled crock into the refrigerator so the next morning all I have to do is put it in the base and turn it on. The meat also is great to freeze, so I make a larger roast than I might need, and freeze some in small freezer containers so I can thaw and reheat them when the nights get really crazy.
So, here it is. A hot, barbecued beef sandwich—just right to put on your “to-do” list—because with it will come good eating and a few minutes to sit down, relax and enjoy a juicy, finger-licking-good dinner with your family.
Bourbon Barbecued Beef
2 tablespoons vegetable oil
1 boneless beef chuck or arm roast, about 3 to 3-1/2 pounds
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dry minced garlic
1/4 cup beef broth or water
1/4 cup bourbon
1 tablespoon Worcestershire sauce
1 cup barbecue sauce
Hamburger buns, split and toasted
Heat oil in large skillet over medium-high heat. Add roast and cook until well browned on each side.
Place onion in slow cooker. Place meat on top of onion and sprinkle with salt, pepper and garlic. Pour broth, bourbon and Worcestershire sauce over meat. Cover and cook on low setting 7 to 9 hours or until beef is very tender.
Lift beef from slow cooker; drain and reserve liquid. Trim away fat, then using 2 forks, shred beef . Return beef to slow cooker. Stir in barbecue sauce. If desired, skim fat from collected liquid. Measure out 1/4 cup collected liquid and pour over beef. Cover and cook on low setting 15 to 30 minutes or until heated through. Serve on buns.
Omit browning if desired. Simply place the meat in the slow cooker over the onion and cook as directed. If a chuck or arm roast is cooked until quite tender, it will easily shred using the tips of two forks. This cut is generally inexpensive and readily available, making it the perfect choice for this recipe.
If serving the team or troop of kids, substitute 1/4 cup beef broth for the bourbon.