1. Pulling Off
Barbecue
BeefIn the southern states of the U.S., diners prefer the tender, juicy goodness of pulled
pork and beef. Pulled beef barbecue is a versatile dish. It can be served with potatoes,
rice, or pasta, or with a side dish of salad, beans, or sautéed vegetables. Popularly, it
is served on sandwich buns or rolls to make a saucy and spicy sandwich. Or it can be
wrapped in tortilla to make a hearty Mexican or southern U.S. style snack.
Making this delicious pulled barbecue recipe is more convenient with the use of a slow
cooker of crock pot. Simply combine all the ingredients together in the pot then slow
cook the beef for six to eight hours on low until it is tender and stringy, and can be
easily pulled with a fork. You do not need to pay a lot of attention to the beef as it
cooks in the slow cooker. You can leave it on its own for the most part of making this
recipe. The result on the crock pot is a mouthwatering beef dish dripping with finger-
licking good sauce.
Choose a nicely marbled center cut chuck roast for an exceptionally tender and
scrumptious pulled beef barbecue. The use of homemade barbecue sauce is
suggested but you may use your favorite bottled barbecue sauce available in groceries
to make this recipe. If you are planning on many barbecued weekends, this dish can
be frozen and stored for a long time. You can make hot beef sandwiches, quick
quesadillas, beef taco, or shepherd’s pie. It is hard to get tired of this scrumptious dish
as the snack possibilities are endless.
Simply spoon some hot pulled beef barbecue on buns to make yummy hot beef
sandwiches and top with some fried onions or coleslaw and jalapeno peppers. Place
pulled beef on flour tortilla for beef quesadillas and top with some shredded cheese
and jalapeno peppers, fold tortilla over filling and bake in the oven or heat in a pan until
golden. Spoon pulled beef barbecue in taco shells to make tacos, and top with
chopped onions, tomatoes, lettuce, and shredded cheese.

2. Ingredients
1 beef chuck roast (approx. 3 lbs.)
1 can (14.5 oz.) diced tomatoes
1 can (14 oz.) chicken broth
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
3 large garlic cloves, minced
1 1/2 cups barbecue sauce
1. Place all ingredients in a slow
cooker and cook on low heat for 6-8
hours, or until meat is tender enough
to shred.
2. Remove meat from the cooker and let stand reserving the sauce. When it
is cool enough to handle shred the meat. Set aside.
3. To a large saucepan transfer reserved sauce. On medium heat simmer
until the sauce thickens. Add shredded meat and reheat. Serve on sandwich
buns or wrapped up in tortillas.