Serves 5
269 cal · 255 min
Slow-Cook Barbecue
Recipe GLPR036d28060bd5af
Tender beef chuck steak slow-cooked in a tangy, savory barbecue sauce with vinegar, Worcestershire, and mustard. The meat becomes fall-apart tender over hours of gentle heat, creating a classic sandwich filling that's perfect served on toasted buns with fresh salad.
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Ingredients
1 1/2 pounds boneless chuck steak, cut into 1-inch-wide slices against the grain
1 garlic clove, minced
1/4 cup red wine vinegar
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dry mustard or prepared mustard
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and running water before handling the raw beef.
Place the chuck steak on a clean cutting board. Using a sharp knife, slice the meat diagonally across the grain into 1-inch-wide strips. Transfer the sliced beef to the slow cooker.
In a medium bowl, combine the minced garlic, red wine vinegar, brown sugar, Worcestershire sauce, ketchup, salt, mustard, and black pepper. Stir until the brown sugar is fully dissolved and all ingredients are well blended.
Pour the barbecue sauce mixture over the beef slices in the slow cooker. Using a spoon or tongs, gently mix and turn the meat to ensure all pieces are coated evenly with the sauce.
Cover the slow cooker and cook on low heat for 3 to 5 hours (longer cooking will yield more tender, shredded meat). The beef is done when it reaches an internal temperature of 160°F for ground meat or is fork-tender for chuck cuts.
Remove the cooked beef from the slow cooker and serve on toasted hamburger buns alongside a fresh mixed green salad.
