Flavorful pulled beef is great served over rice or noodles for a more formal meal, or inside hard rolls for casual party sandwiches.
—PATTY MANOCCHI GLENVILLE, NY
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon barbecue seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons olive oil
1 large onion, halved and sliced
1 large sweet red pepper, sliced
SAUCE
1 can (8 ounces) tomato sauce
1/3 cup packed brown sugar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
5 garlic cloves, minced
4 teaspoons balsamic vinegar
3/4 teaspoon salt
Cooked egg noodles
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 a 4- or 5-qt. slow cooker. Top with onion and red pepper.
2. In a small bowl, combine tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over the vegetables. Cover and cook on low for 6-8 hours or until the meat is tender.
3. Remove roast; cool slightly. Strain the cooking juices, reserving vegetables and 1 1/4 cups juices; skim fat from the reserved juices. Shred beef with two forks and return to slow cooker. Stir in the reserved vegetables and cooking juices; heat through. Serve with noodles.