Ting-Town Barbeque Beef Sandwich You Have To Try
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| Ting-Town Barbeque Beef Sandwich |
"This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic."
Ingredients :
- 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
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 7H40M |
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- 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.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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