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Root Beer BBQ Beef




Source of Recipe


Terri B.


List of Ingredients




2 tablespoons oil
4 pounds rump roast, trimmed (I subbed chuck roast with great results)
1 1/8 cups root beer, divided
2 cups barbecue sauce, divided
1 dash salt, if desired
1 dash pepper, if desired
16 hamburger buns, split (I always toast my buns (LOL) to slow the sauce seeping thru)

Recipe



1. Heat oil in Dutch oven over medium high heat until hot. Add beef roast; cook until browned on all sides, about 10 minutes. Place beef in 3 1/2-4 quart slow cooker. (I used a large, nonstick skillet, so. ..)

2. Add 2 tablespoons root beer to Dutch oven; cook and stir, scraping up brown bits. Pour mixture into 4-cup measuring cup or bowl. Add 1 1/2 cups of barbecue sauce and 1 cup root beer; mix well. Pour over beef. (There wasn't a lot to scrape up, but I still deglazed the pan with the root beer.)

3. Cover; cook on low for 10 to 12 hours.

4. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12" skillet. Cook over medium high heat for about 15 minutes or until juices are thickened and reduced to about 3 cups, stirring occasionally.

5. Meanwhile, shred beef with 2 forks; return to slow cooker. (I put it in the saucepan with the sauce.)

6. Stir in remaining barbecue sauce into reduced juices in skillet. Pour sauce over beef in slow cooker. Add salt and pepper to taste; mix well. Spoon about 1/2 cup beef mixture into each bun.