This is a very simple dinner to make.Put a roast in the crock pot on low before going to bed. Let it cook all night and all day the next day. By dinner time it will be so tender that if you prick it with a fork it will shred with ease. Shred all the meat and then add BBQ sauce (don't drain the meat juices, the beef will absorb it when it's shredded). Serve it on dinner rolls with mayo and sliced provolone.
Your basic grocery store roast will make about 8 generous sized dinner roll sandwiches. Keep in
mind when figuring out portion sizes that a roast will shrink to about half it's size when cooked that long.For an added kick, serve it with saurkraut on the sandwhich or with a side of my homemade coleslaw. You can cut my coleslaw recipe in half and to make it simpler, use bagged shredded coleslaw from the store and just mix up the dressing recipe (half the recipe for 1 bag of slaw).
6 comments:
YUMMY!!! Try it with Sweet Baby Ray's bbq sauce - its wonderful....
Just had this tonight...it's great! Thanks for a new favorite!!!!!!!!!
tulipkids
I've done this before with tri tip... but got something cheaper...beef chuck pot roast... will that work?
YES, that's what I use. Inexpensive cuts of meat. =0)
I cooked on low all night and it seems to be really easy to shred this morning. Should I turn it off and just put on later to "heat up". Doesn't seem like it needs to cook the whole day too. Thoughts?
It seems done in the morning but it should be tender enough that when you touch it with a fork it falls apart. You shouldn't have to shred with any effort. I would cook it at least till noon.
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