HiTop Pulled Barbecue Beef
Ingredients
- 3 to 4 lbs of grassfed chuck arm roast or bottom round roast from
Fresh Fork Market :)
- 1 bottle ketchup
- 1 yellow onion
- 2 cloves garlic
- Janes Crazy Seasoning Salt, Extra Virgin Olive Oil, course ground
pepper, chili powder, apple cider vinegar, white vinegar, brown sugar,
and mustard powder and some yellow mustard
Preparation
So the first step is simple. Take your beef (in my case, it was still
frozen), and rub the outside in olive oil. I just always sear
it really quickly on a very hot skillet to lock in any fats.
If it's frozen, just skip this step because you'll look stupid frying a
beef cube.
Next, chop up your onion and garlic. Add them, uncooked, to
the crock pot. Place the meat on top.
In a bowl, mix 1 cup of packed brown sugar, 1.5 cups of ketchup, 1/4
cup of white vinegar, 2 tablespoons apple cider vinegar, 3 teaspoons
mustard powder, 3 teaspoons course ground black pepper, 2 teaspoons
chili powder, and 2 teaspoons of Jane's seasoning salt.
Mix the ingredients together. For good measure, take your
classic yellow mustard and make a large smiley face on the
mixture. Stir it in.
Pour the mixture over the beef and cover the crock pot with the
lid. Cook on low heat for 9 to 10 hours if frozen, 8 to 9
hours if thawed or until it starts to fall apart.
For the last 30 minutes,cook with the top off to remove excess
moisture. Shred the beef with a fork and knife in the
crockpot and stir it around in the sauce.
Toast your favorite hearty buns in the oven, lightly coated in butter
on the inside. Add big sloppy scoop of beef to the buns.
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