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ketchup brown sugar garlic apple cider vinegar Worcestershire sauce paprika chili powder water sandwich rolls
Viewed: 77 - Published at: 4 years agoIngredients
- 1 1/2 cups ketchup
- 1/2 cup packed dark brown sugar
- 6 medium garlic cloves, minced
- 5 tablespoons apple cider vinegar
- 6 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1/2 cup water
- 3- to 4-pound bone-in beef pot roast or chuck roast
- 10 slider-size sandwich rolls
Method
- Turn your slow cooker on and set it to high while you get all the ingredients together.
- Add everything except the roast and rolls to the slow cooker and stir together for a minute or two so its all well combined.
- Place the meat in the slow cooker and cook for 4 to 5 hours on high.
- This kind of pot-roast cut is flavorful but not fall-apart tender; youll need a chefs knife to render the meat into shards you can pile on a roll.
- I pull all of the meat out of the pot, slip out the bones, and first slice, then chop the beef.
- Once the meat is chopped, use a large spoon or ladle to add some of the cooking juices until you get the consistency you like.
- I start with a really wet consistency, since the meat fibers will absorb some of the liquid.
- It thickens up quickly.
- Pile the sauced meat onto the rolls; have a stack of napkins ready.
