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Shredded Barbecue Beef Sandwiches

Source of Recipe

From "Family Table" by Shaye Elliott


Recipe Introduction

"There's hardly a supper or lunch more satisfying than these beef sandwiches. A bit of forethought the previous night or morning allows for a quick and easy meal after a hard day's work on the farm. They're perfect for feeding a big group, so I tend to bring them out at harvest parties and butcherings, when crowds gather at the farm."

List of Ingredients

â—¦ 1 (3- to 4-pound) beef roast, chuck or shoulder
â—¦ 2 teaspoons sea salt, divided
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 3 teaspoons sweet paprika, divided
â—¦ 1 teaspoon olive oil
â—¦ 1 onion, minced
â—¦ 3 cloves garlic, minced
â—¦ ½ teaspoon red pepper flakes
â—¦ 6 cups fresh tomatoes, diced, or one 28-ounce can diced tomatoes
â—¦ 4 tablespoons organic tomato paste
â—¦ ½ cup raw apple cider vinegar
â—¦ â…“ cup molasses
â—¦ 1 tablespoon dehydrated cane sugar or maple syrup
â—¦ 1 tablespoon high-quality mustard
â—¦ 6 to 8 buns
â—¦ Shredded cabbage or sauerkraut, for texture


Recipe

In a crockpot, combine the roast, 1 teaspoon of the sea salt, the black pepper, and 2 teaspoons of the sweet paprika. Turn the heat to low and allow the roast to slowly simmer for about 8 hours, or until fork-tender.

While the roast is cooking, add the olive oil to a large pan over medium heat. When the oil is warm, add the onion and garlic. Gently cook for 5 minutes, until soft. Add the remaining sea salt, the red pepper flakes, the remaining sweet paprika, tomatoes, tomato paste, vinegar, molasses, cane sugar or maple syrup, and mustard. Stir to combine.

Cover and gently simmer the sauce for about 30 minutes.
Taste it. Really taste it. Does it need more vinegar? More cane sugar? It's rare to find anyone who likes their barbeque sauce the same as the next person, so don't hesitate to adapt it a bit to your taste.

When the roast is fork-tender, carefully transfer it from the crockpot to a plate and let it cool for a few minutes before you get in there and do your thing. Ain't nobody need no burnt fingers. When slightly cooled, use two forks to shred it. Remove any extra pieces of fat or bone. Remove any extra liquid from the crockpot, and return the shredded beef back to the warm crockpot.

Serves 6 to 8