Its 17 degrees outside so we certainly aren't pulling out the grill to do any slow cooking right now. But we still crave the fork tender meat you get from cooking that way. Matt's answer was to grab the crockpot, throw in a beef roast & a tangy bbq sauce & let the whole thing cook all day.
The smell that filled our house was so incredible I couldn't help but go steal some pieces from the pot as the beef got tender. And boy did the beef ever get tender.
We really liked the tanginess of the sauce. It reminded me quite a bit of the tang of Carolina Mop we made this summer for pork. We served the beef on sweet onion rolls & Matt said they were his grown-up sloppy joes.
Crockpot Shredded Beef
1 T Dijon mustard
1/2 c bbq sauce (We use Wee Willy's. Minnesotans who know how to make bbq sauce!)
1 T red wine vinegar
6 oz beer (we used a pilsner)
1 1/4 lb boneless beef roast (we used a beef round tip roast)
Mix the dijon, bbq sauce & red wine vinegar in your crockpot. Cut the roast in half so it fills the whole bottom of the crockpot.
Put the roast into the crockpot & flip to coat both sides. Pour the beer over the top. Set crockpot to low & cook for 6 - 8 hours, until the beef pulls apart easily with a fork.
Remove the beef from the crockpot, leaving the sauce, & shred with a fork. Strain any fat from the top of the sauce. Mix as much sauce as you'd like into the shredded beef.