#714: Sweet and Savory Pulled Beef Dinner

I hope my family doesn't get tired of crockpot meals this fall/winter because I have very little time to cook anymore and these meals are just too easy to prepare.  We are a busy family and my time in the kitchen is limited...AND we are all hungry when we get home.  Who wants to wait for dinner!? 

My girls are not big fans of pot roast.  That's probably an understatement, they seriously dislike pot roast dinner nights.  (Doesn't mean I won't still make it!)  So I hoped that this meal, which is served on hamburger buns would entice them to try it more.  (Actually it's supposed to be served with egg noddles but I preferred to try it with toasted buns instead).

Because you have to brown the beef on both sides, this is the type of meal to make the night before.  As expected Chloe was not a fan of this.  Allison however, ate half of one, and then took a sandwich off of Brian's plate to eat another one.  I'd say she liked it.  (We all did).  We toasted our hamburger buns, but next time I would serve this on toasted, crusty french bread.  So good!

1 teaspoon salt

1 teaspoon ground mustard

1 teaspoon barbecue seasoning

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon pepper

1 boneless beef chuck roast (3 pounds)

3 tablespoons olive oil

1 large onion, halved and sliced

1 large sweet red pepper, sliced

 

SAUCE:

1 can (8 ounces) tomato sauce

1/3 cup packed brown sugar

3 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

5 garlic cloves, minced

4 teaspoons balsamic vinegar

3/4 teaspoon salt

Cooked egg noodles

 

Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.

In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.