Mustard and Brown Sugar BBQ Beef Sandwiches
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 pounds chuck roast
Kosher salt and lots of coarse black pepper
2 tablespoons EVOO, plus some for drizzling
4 cloves garlic, thinly sliced
2 onions, thinly sliced
1 cup ketchup
1 cup cloudy apple cider
1 cup beef stock
About 1/3 cup Worcestershire sauce
About 1/3 cup dark brown sugar, lightly packed
About 1/2 cup grainy Dijon mustard
One 28-ounce can stewed tomatoes
Crumbled super sharp white Cheddar or Stilton blue cheese
Celery Slaw, recipe follows
12 hamburger or sandwich rolls of choice
Instructions
Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper.
Heat a large Dutch oven over medium heat with EVOO. Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes. Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop.
Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat. Add the beef back into the sauce and combine.
Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal.
Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment