Wednesday, July 16, 2014

Sweet & Savory Pulled Beef we ordered our beef this year from a local farmer, we ended up with more roasts from the butcher than we had really wanted.  Although a couple of our favorite uses for beef roast are Crockpot Shredded Mexican Beef and Simple Braised Beef Pot Roast, this recipe is a contender!

This recipe freezes well and is great to have on hand to serve over noodles, over toasted hard rolls, or even as a quick filling for omelets (with a little sour cream and grated cheddar!...Yum!).

Sweet & Savory Pulled Beef
Serves 6
  • 1 t salt
  • 1 t ground mustard 
  • 1 t BBQ pork rub 
  • 1 t paprika
  • 1 t chili powder
  • ½ t pepper 
  • 1 beef roast (about 3 lbs.)
  • 3 T olive oil
  • 1 large onion, halve and sliced
  • 1 large sweet red pepper, sliced
  • ½ quart jar or 1-8 oz. can tomato sauce
  • 1/3 C grade B maple syrup
  • 3 T honey
  • 2 T Dijon mustard
  • 2 T Worcestershire sauce
  • 2 T coconut aminos or soy sauce
  • 4 cloves garlic, minced
  • 4 t balsamic vinegar
  • ¾ t salt
  1. Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to crock pot. Top with onion and red pepper.
  2. In a small bowl, combine the tomato sauce, syrup, honey, mustard, Worcestershire sauce, coconut aminos, garlic, vinegar and salt.  Pour over vegetables. 
  3. Cover crock pot and cook on LOW for 6-8 hours or until meat is tender.
  4. Remove roast; cool slightly. 
  5. Strain cooking juices, reserving vegetables and 1-1/4 cups juices.  Skim fat from reserved juices. 
  6. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve on top of toasted buns (well drained) or with whole wheat or rice noodles.

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