Barbecued-Beef Sandwiches

I give this 4 stars not because of the entertainment factor but because it's a good recipe. The chuck roast I had was trimmed VERY well and it was not greasy. The meat shredded beautifully. Added a few shots of hot sauce for a kick and Sweet Baby Ray's BBQ sauce. Served this over brown rice with a sprinkling of shredded cheddar and green onions with cole slaw on the side. I'm freezing some for another meal.

I'd agree that this recipe depends on the sauce you use, and I used Head Country Hickory smoked, made in nearby Ponca City, OK. It's probably not available nationally, though it should be! It's not too sweet and very smoky. This was incredibly delicious. I trimmed every bit of visible fat from a chuck steak before proceeding. Not having a slow cooker, I brought the mixture to a boil on the stove top (in my dutch oven), then slow cooked in a 300 oven for about 2.5 hours, stirring every now and then. After turning off the oven, I took the lid off and let it sit for another hour in the oven, which thickened it perfectly (no need for the cornstarch). Served over rice with some steamed broccoli. Wonderful!

The flavor was good (I uses Sweet Baby Ray's), but the meat was a little dry. Maybe cutting it in bigger pieces next time will help. I like the fact that I can put it in the crockpot before I go to work and have dinner ready when I come home.

As mentioned, the results of this recipe depend a lot on the BBQ sauce you use. I used Jack Daniels Original. The flavor of the beef mixture was good but the meat was a little dry. I also think this recipe would be better with more veggies - like green pepper or?? There are so many BBQ beef recipes out there I think I will pass on this one. I have to say it was VERY easy to make.