During busy days with the entire family running in different directions, it’s nice to have a tasty, hot dinner waiting for us when we get home in the evening. The crock pot is perfect for this – it’s wonderful to come home with the kitchen filled with the smells of food that has been slowly simmering all day.
Cooking with the crock pot is super easy…once everything is prepped, you pick a temperature and an amount if time, and get on with your day. Depending on what you’re cooking, though, prep may be more or less involved. You may need to sear your meat, chop vegetables, mix a sauce, etc.
But ease is where this recipe wins. If this isn’t the easiest thing you’ll make in your kitchen, I’d like to know what is. Of course, easy is only half the battle. What’s great is that this is as tasty as it is easy.
Now, I fully admit to being a bit of a food snob, and therefore I have to admit up front that this is cheating a bit. Real pulled beef (or pulled pork if that’s your thing) would be slow smoked or barbecued for hours and hours. This pulled beef goes nowhere near real smoke. But remember, the name of the game here was “easy,” not “authentic.” We’ll cover “real” barbecue in other posts, fear not.
Also, there are times when I’m all about making it from scratch. That’s especially true when the reward of the final product is worth the time and investment in additional ingredients. This is not one of those cases. Again, “ease.” And in a world where there are some completely delicious bottled barbecue sauces, easy and tasty really can go together.
So enjoy…Two ingredients go into your crock pot (you can add additional seasoning if you’d like – see Notes), and your prep is done.
After it cooks on low all day, you’ll get home to your house smelling amazing. Removed from the crock pot, the meat will be so tender that you can easily pull it apart with two forks.
You’ll want to skim the fat off of the sauce in the pot, and heat it back up and thicken it. Then you just add your beef back into the sauce, and you’re ready to go.
Grab some kaiser or club rolls, or your sandwich bread of choice – you’ll want something hardy enough to stand up to the sauce – and there you have it, one easy, tasty BBQ meal. Enjoy!
- 2 cups store-bought barbecue sauce (I use Sweet Baby Ray's)
- 1 3.5 pound chuck roast beef
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 6 kaiser rolls
- If the roast is rolled and tied, cut and remove the ties and throw them away.
- In your crock pot, pour about 1/4 - 1/3 of the sauce on the bottom of the crock. Unroll/flatten your roast as much as possible, and place it on top of the sauce. Pour the rest of the sauce over the roast, covering it as best as you can.
- Place the lid on the crock pot, set it for low, and cook for 8 hours.
- When cooking is complete, carefully remove the roast to a cutting board (it will be so tender that it will be falling apart).
- Turn crock pot back to high. Skim the fat off of the surface of the sauce. Mix cornstarch and water in a small cup or bowl. Slowly add spoonfuls of BBQ sauce from the crock pot to the starch mixture and mix after each spoonful. After you've added several spoonfuls, pour the entire mixture into the rest of the BBQ sauce in the crock pot and mix. Cover the crock pot and allow it to simmer for 20-30 minutes.
- On the cutting board, pull the beef into shreds using two forks. Remove and dispose of any remaining extra fat.
- Add the beef back to the barbecue sauce and mix.
- Split the kaiser rolls. Using tongues or a serving spoon, serve the meat on the rolls.
- - You can also use brisket. If you do, get a second cut brisket, not first cut, and leave some of the fat on it. Place it in the slow cooker fat side up.
- - You can cook the roast for longer than 8 hours, it will continue to get more tender. But I think there is such a thing as too tender; too much so, and when you pull it apart there won't be much substance left to it.
- - I like serving these on whole wheat kaiser rolls.