Savoring Home: Slow cooker BBQ
I generally prefer to spread out my recipe posts, since this is primarily a home and design blog. I know I just gave you some great summer fruit cocktail recipes last week. This recipe was already planned for the Fall, since we love a nice smokey bbq meal on a cool autumn evening. Mmmmm, comfort food!
However, when this past week’s temperatures reached oh-my-goodness-my-eyeballs-might-melt, Mr. CARO and I looked to our slow cooker to keep us from having to turn on the oven. This is one of our all-time favorite slow cooker recipes. Just in case you have had a similar weather experience lately (and I don’t know anyone in the US that hasn’t), I thought I’d share this easy recipe now.
- Garlic powder
- 18 oz. / 590 mL bottle of your favorite BBQ Sauce (We like this brand.)
- 3 pounds / 1.4 kg of beef, either a roast or stew beef pieces (This is a great way to use a roast in the summer. I’m using the stew beef pieces for the pictures and explanation today, but I’ll give you instructions for both cuts of meat.)
For a roast: Salt, pepper and garlic powder the outside on all sides of the piece of meat.
For stew beef pieces: Salt, pepper and garlic powder one side only of each pound / 454 grams of beef.
Place the roast or beef pieces in the slow cooker.
Pour in the bottle of bbq sauce and make sure all sides of the roast get coated in the sauce, or thoroughly stir the beef pieces in the sauce.
Put the lid on the slow cooker, put the heat setting on “Low” and start your timer:
- A 3 lb. roast should cook for 8 hours
- 3 lbs. of stew beef should cook for 6 hours
Now, walk away. See a movie, take a nap, read a book. Go enjoy your day!
After your 6 or 8 hour timer has gone off, use a slotted spoon to remove the beef to a cutting board. Leave the bbq sauce in the slow cooker, still on “Low”. Using either a fork and fork or a fork and knife combination, shred the beef into smaller pieces.
When you are done shredding, your beef should look like this:
Now return the beef to the sauce in the slow cooker and allow the beef to warm through, which should take about 30 minutes.
After 30 minutes, dinner is served!
We like to serve pulled beef sandwiches with a buttery mix of summer beans or green beans. We just love the flavor combination.
We also like that this recipe often makes one of our other favorite things: easy leftovers!
That’s it! Five ingredients and dinner cooks itself while you’re off doing something fun…or at least something cooler.
Do you have a favorite go-to meal when summer temperatures drive you from the kitchen? What is your favorite bbq sauce? Leave a comment and share your solutions!