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Chuck Roast Beef Barbecue

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 20 servings
Prep. Time: 30–40 minutes Cooking Time: 5–10 hours Ideal slow-cooker size: oval 6-qt.
Needed at Time of Preparation:
3-lb. boneless beef chuck roast
⅔ cup sriracha or barbecue sauce *make sure your choice is gluten-free to keep this recipe gluten-free
1¼ cups traditional tomato ketchup
3 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce *make sure yours is gluten-free to keep this recipe gluten-free
2 Tbsp. brown sugar
1½ tsp. spicy brown prepared mustard *make sure yours is gluten-free to keep this recipe gluten-free
3 Tbsp. apple cider vinegar, optional
1–2 medium onions, chopped
3–4 ribs celery, chopped
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 20 servings are just too much for you, either split the recipe between 4 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    CHUCK ROAST BEEF BARBECUE
    Makes 20 servings
    Cooking Time: 5–10 hours Ideal slow-cooker size: oval 6-qt.
    Needed at Time of Serving:
    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. Cooking at least 8–10 hours, or on High 5–6 hours.
  5. Using 2 forks, pull the meat apart until it’s shredded. Do this in the cooker, or lift out the roast and do it on a good-sized cutting board or big bowl.
  6. Return the shredded meat to the cooker and mix the sauce through it. Serve in toasted sandwich rolls.

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