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Beef Chuck Barbecue

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 12 servings
Prep. Time: 10–15 minutes Cooking Time: 6½–8½ hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
3-lb. boneless beef chuck roast, cut into quarters
1 cup of your favourite barbecue sauce *make sure yours is gluten-free to keep this recipe gluten-free
½ cup apricot jam
⅓ cup chopped green or red bell pepper
1 small onion, chopped
1 Tbsp. Dijon or your favourite spicy mustard *make sure yours is gluten-free to keep this recipe gluten-free
1 Tbsp. brown sugar
Preparation Instructions:
1. Place all ingredients into a gallon-sized freezer bag and smoosh around.

  1. Remove as much air as possible and seal bag.
  2. Label the bag with the information below, then freeze.
    TIP: If 12 servings are just too much for you, either split the recipe between 2–3 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    BEEF CHUCK BARBECUE
    Makes 12 servings
    Cooking Time: 6½–8½ hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Serving:
    12 sandwich rolls

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on low for 6–8 hours, or until meat is tender and instant-read meat thermometer registers 145°F when stuck in the centre of the roast.
  5. Remove roast from crock with sturdy tongs or 2 metal spatulas. Place on cutting board and slice thinly.
  6. Return meat to crock and stir gently into the sauce.
  7. Cover. Cook 20–30 minutes longer on Low.
  8. Serve beef and sauce on sandwich rolls.

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