Root Beer Barbecued Beef Sandwiches
We don’t eat pork, so this is the perfect substitute for a “pulled pork” sandwich. I use organic root beer which has no HFCS and uses actual roots like sassafras so it’s really tasty.
Ingredients
Method
- Trim the fat off of the roast. Salt and pepper both sides of it.
- Heat oil in a large frying pan or dutch oven over medium-high heat until hot. Add the roast; cook until browned on all sides. Place the beef in a 3½-4 quart slow cooker.
- Add 2 tablespoons root beer to the pan. Cook and stir with a whisk, scraping up all of the yummy brown bits. Pour into a bowl and add 1½ cups of the barbecue sauce and the remaining root beer. Pour over beef.
- Cover. Cook on low for 10 to 12 hours.
- About 20 minutes before serving, remove beef from slow cooker. Pour juices from slow cooker into pan. Cook over medium-high heat for about 15 minutes, stirring regularly, until juices are thickened and reduced to about 3 cups.
- Meanwhile, shred beef with 2 forks. Return to slow cooker.
- Stir remaining ½ cup barbecue sauce into reduced juices in pan. Pour sauce over beef. Add salt and pepper to taste. Mix well.
- Spoon about ½ cup beef mixture onto each bun.
Nutrition
Notes
A perfect dish to take to any gathering.
Very high in selenium, and high in vitamin B12 and zinc.
Thanks for hosting me on your blog, Hallee!