Thursday, December 17, 2015

Slow Cooker Pulled Beef

I admit I browsed the cookbook I purchased for my nephew and his wife for Christmas prior to wrapping it.  Dinnertime Survival Guide by Sally Kuzemchak has easy and fast recipes for people of all ages.  The recipe for slow-roasted pulled pork is the one I copied.  Today I made it with a sirloin tip roast and cooked it in the slow cooker.  The beef is from Working H Farm Store.

Slow Cooker Pulled Beef

(Serves 18)  

Place brown sugar, paprika, chili powder, cumin, black pepper and dry mustard in a large zipper bag.  Shake to mix.  Place beef in the bag and cover thoroughly with the spice mix.
2 1/2 pound sirloin tip roast
2 1/2 tablespoon brown sugar
1 1/2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
Place a rack in the bottom of a slow cooker.  Spray rack and inside of cooker with olive oil spray.

Place water in bottom of cooker.  Place seasoned beef roast on rack.
1/2 cup water
Cover;  turn cooker to low.  Roast 2 hours.

Mix vinegar and ketchup.  Baste roast every hour with this mix.  (I refrigerated the basting mix and brush between bastings). 
1/4 cup cider vinegar
2 tablespoon ketchup (without high fructose sugar) 

After 6 hours, add more water.
1/2 cup water
Roast is ready after 8 hours.  Slice thinly (I used an electric knife), then break slices apart.)  

Sauce for 6

Heat vinegar, ketchup, paprika and chili powder on stove top for 5 minutes, stirring till thick.  Mix sauce with pulled beef.
1/3 cup cider vinegar
1/3 cup ketchup (without high fructose sugar)
1 teaspoon smoked paprika
1/2 teaspoon chili powder

We ate our sandwiches with cole slaw on a small multigrain roll. My slaw dressing is 1 tablespoon each plain yogurt and olive oil mayo, 1 teaspoon vinegar and 1/2 teaspoon sugar.   


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