I can’t rave enough about the Secret Recipe Club – there are so many different blogs that have crossed my path because of this and I was so excited to get April’s assignment – Ma, What’s 4 Dinner?
Ma, What’s 4 Dinner has some fun recipes that I was really excited to try and it was hard trying just one. I couldn’t decide between the Taco Pie, Lentil Soup with Sausage, or the Watermelon Mojito but I finally saw a reason to break out the slow cooker and give these BBQ Beef Sangies a whirl.
I made very few changes to the recipe. I subbed some Kaiser rolls that caught my eye at the Whole Paychex bakery and added a bit of smoked paprika to the BBQ sauce. Also, on Friday, when I made the trek to WholePaychex and went to town in the meat department, I had a pretty interesting conversation with the butcher about the quality of the meat there. The butcher gave me a very valuable tip – beef only keeps for 2-3 days – at the most – in the fridge and, if you do buy early, put it in the back of the fridge and you should have no problem. I told him my issue of buying beef from one of the bigger grocery stores and it pretty much goes bad within 24 hours. Call me paranoid but I do not want to do the food poisoning tango ever again. He also told me to maximize my freezer and, if I see some great cuts of meat on sale, make sure to freeze them and defrost in the fridge for 24 hours. Now – this week, I have a killer pork tenderloin recipe that I need to play with so I see another trip to Whole Paychex in my immediate future (plus I really need to try that Taco Pie from Alex’s blog).
Many thanks to the Secret Recipe Club for such a fun assignment and Alex – thanks to you, I now have some great ideas for dinner!
- 1 tablespoon canola oil
- 2 - 3 lbs. lean boneless chuck roast
- 1 tablespoon Kosher salt
- 1 tablespoon freshly cracked pepper
- 1 cup ketchup
- 2 tablespoons Dijon mustard
- 4 tablespoons brown sugar
- 3 cloves minced garlic
- 2-3 sprigs of thyme
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 3 tablespoons red wine vinegar
- 3/4 teaspoon liquid smoke flavoring
- Kaiser rolls for serving
- Heat up a large skillet (or if you have a slow cooker with a stovetop safe insert) over medium high heat. Add the canola oil.
- Season the beef with the kosher salt and freshly cracked black pepper.
- Add the seasoned beef to the skillet or insert and brown on all sides.
- When the beef is browned on all sides, add to the slow cooker.
- In a large bowl, combine the ketchup, mustard, brown sugar, chili powder, cayenne pepper, smoked paprika, Worcestershire sauce, red wine vinegar, and liquid smoke in a bowl. Mix well and then add the garlic and thyme.
- Pour over the beef, cover and cook on low for 8 to 9 hours (or on high for 4 to 5 hours).
- When the cooking time is done, remove the beef from the slow cooker, shred and set aside.
- Quickly blend the remaining sauce in the pot with either an immersion blender and coat some of the shredded beef with it.
- Add to freshly toasted Kaiser rolls and enjoy!
Recipe slightly adapted from Ma, What's 4 Dinner
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