Slow-Cooker BBQ Shredded Beef Sandwiches
By America's Test KitchenPublished on May 24, 2013
Time
9 to 10 hours on low, or 5 to 6 hours on high
Yield
Serves 10
Ingredients
1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces4 slices bacon, chopped fine1 onion, chopped fine2 tablespoons chili powder 1 tablespoon paprika 1 ½ cups brewed coffee 1 ½ cups ketchup ¼ cup packed dark brown sugar 2 tablespoons brown mustard 1 tablespoon hot sauce 1 tablespoon cider vinegar 1 teaspoon liquid smoke Salt and pepper 10 sandwich rolls, split
Instructions
- Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes. Add half of sauce to slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
- Using slotted spoon, transfer meat to large bowl and cover with foil. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.
- Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 11/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table.
Time
9 to 10 hours on low, or 5 to 6 hours on highYield
Serves 10Ingredients
1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 ½ cups brewed coffee
1 ½ cups ketchup
¼ cup packed dark brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
Salt and pepper
10 sandwich rolls, split
Test Kitchen Techniques
Ingredients
1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 ½ cups brewed coffee
1 ½ cups ketchup
¼ cup packed dark brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
Salt and pepper
10 sandwich rolls, split
Test Kitchen Techniques
Ingredients
1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 ½ cups brewed coffee
1 ½ cups ketchup
¼ cup packed dark brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
Salt and pepper
10 sandwich rolls, split
Test Kitchen Techniques
Why This Recipe Works
We prefer a large chuck-eye roast for this Slow-Cooker BBQ Shredded Beef Sandwiches recipe—it remained moist even after hours of cooking. Since slow cookers don't allow for much evaporation, it is important to use less liquid in slow cookers than you would on the stovetop or oven. We reduced the meaty leftover liquid and added it to the spicy, tangy sandwich sauce for an extra dimension of flavor. The unusual combination of bacon, coffee, and ketchup, as well as liquid smoke and paprika, melded beautifully in the cooker to produce a complex and distinctive BBQ flavor.
Instructions
- Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes. Add half of sauce to slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
- Using slotted spoon, transfer meat to large bowl and cover with foil. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.
- Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 11/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table.
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