Ting-town Barbeque Beef Sandwich

Ingredients

• Servings: 16
• 3 stalks celery, sliced thin
• 1 large onion, coarsely chopped
• 4 cloves garlic, minced
• 1 cup ketchup
• 1 cup barbeque sauce
• 1 tablespoon prepared yellow mustard
• 1 cup beer
• 2 tablespoons cider vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons brown sugar, packed
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 pounds boneless beef chuck roast, trimmed of fat
• 16 hamburger buns, split

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs 20 mins

Ready Time: 7 hrs 40 mins


• to make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• place the chuck roast in a slow cooker. pour the sauce evenly over the meat. cover and cook the roast on high for 3 hours. reduce heat to low, and continue cooking until very tender, about 4 hours more.
• about 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. return the meat to the slow cooker, and cook uncovered so the sauce thickens, on low for 20 minutes.
• to serve, dip the flat sides of hamburger buns into the sauce and top with meat.