Slow Cooker Barbecue Beef Sandwiches A Family Favorite
- 1 tablespoon cider vinegar
- 2 tablespoons chili powder
- 1 5-lb boneless beef chuck-eye roast
- 4 slices bacon finely chopped
- 1 large onion finely chopped
- 1 tablespoon paprika
- 1 1/2 cups brewed coffee
- 1 1/2 cups ketchup
- 1/4 cup dark brown sugar packed
- 2 tablespoons ground brown mustard divided
- 1 tablespoon hot sauce (i prefer frank's red hot cayenne pepper sauce)
- 1 teaspoon liquid smoke
- salt and fresh ground black pepper to taste
- 10 sandwich rolls split (and toasted, if desired)
- Carbohydrate 49.5937293139139 g
- Cholesterol 42.2858499537445 mg
- Fat 18.2323360057499 g
- Fiber 2.15246411382794 g
- Protein 16.9595387656651 g
- Saturated Fat 6.13862088216285 g
- Serving Size 1 1 Serving (215g)
- Sodium 926.975604495769 mg
- Sugar 47.441265200086 g
- Trans Fat 2.13795857566625 g
- Calories 426 calories
Step-by-step
- Trim and discard any exterior fat from a well-marbled chuck-eye roast.
- Cut trimmed roast in half and then cut each piece in half again.
- Place meat pieces in slow-cooker.
- Cook bacon in large heavy-bottomed skillet over medium-high heat until crisp.
- Transfer cooked bacon to slow-cooker.
- Pour off bacon drippings from skillet reserving about 2 tablespoons.
- Add onions to skillet and cook over medium heat until softened and translucent.
- Add chili powder and paprika and cook until fragrant, about 1 minute.
- Stir in coffee, ketchup, brown sugar, and 1 tablespoon of mustard; simmer until slightly reduced, about 10 to 15 minutes.
- Pour half of sauce over meat in slow-cooker; let remaining sauce cool, then refrigerate until needed.
- Set slow-cooker to low, cover, and cook until meat is fork-tender, about 9 to 10 hours, or cook on high for 5 to 6 hours.
- Transfer cooked meat to large bowl and cover with foil to keep warm.
- Transfer cooking juices to large heavy-bottomed skillet, skim fat if necessary, and simmer over medium-high heat until reduced to 1 cup.
- Remove from heat, stir in reserved sauce, remaining tablespoon of mustard, hot sauce, vinegar, and liquid smoke.
- Coarsely shred meat using 2 forks, discarding any excess fat or gristle.
- Toss meat with 1 1/2 cups sauce and let sit, covered, until meat absorbed most of sauce, about 10 to 15 minutes.
- Season with salt and pepper.
- Serve on rolls, passing remaining sauce at table to spoon over the sandwiches.
Mastering the Braising Liquid
Brewed coffee introduces an acidic depth that balances the high concentration of brown sugar and ketchup without overpowering the beef flavor. Browning the onions in reserved bacon fat before adding spices activates fat-soluble flavor compounds that water-based simmering misses entirely. Reducing the strained cooking juices in a heavy skillet until they concentrate down to exactly one cup ensures the shredded beef absorbs maximum flavor without becoming watery.
Shredding and Resting Techniques
Two forks provide the ideal leverage for pulling the tender meat apart while allowing the cook to discard any lingering gristle or hard fat deposits. Tossing the shredded beef with the reserved sauce and letting it rest covered for ten to fifteen minutes allows the muscle fibers to reabsorb the liquid fully. Storing leftover pulled beef in an airtight container in the refrigerator for up to four days actually improves the overall flavor distribution as the starches and spices continue to meld.
