This BBQ pulled beef sandwich recipe is especially great to make in the fall and winter seasons, but will make your tummy happy year round. Using a crock pot not only makes the meat melt in your mouth tender, it makes this a no brainer for a weekday meal when you are rushed for time. For me, my wife and five year old son, there is usually a nice amount of left overs for the next day, when this has aged and is twice as good!
What you want to do is get yourself a nice three pound bottom rump roast. Take a frying pan big enough to hold the roast and get enough oil in the pan to just coat the bottom. Heat it to medium high. While waiting in that to come up to temperature, get the roast unwrapped, rinse it real quick under cold tap water then pat it dry. Then just take your favorite salt and pepper and rub it right in, until the entire outside of your rump roast is completely coated.
Go ahead and get your bottom rump roast started browning up in the pan. You want to pay good attention to it so you don’t burn it, but get a good deep browning on, okay? While that is working it’s magic, coarsely shop a couple medium yellow onions. I also like a couple seeded and chopped jalapenos, a couple stalks of chopped celery and a seeded and chopped green bell pepper ready with my onions, but these can be optional. Fresh garlic and rosemary to taste are great items here, too.
Once your roast is nice and browned on all sides, go ahead and keep it aside, out of the crock pot for a minute. If there is too much fat in the pan, drain some off, trying to keep as much of the browned bits in as possible to be cooked with the vegetables. Get you combination of vegetables in the pan for a few minutes, stirring and mixing together with the browned bits, adding more salt and pepper to taste. Once the vegetables have just started to sweat, go ahead and layer the bottom of your crock pot with them.
Get your roast in on top of your vegetables and then I like to use pale ale bear for my liquid. You can use anything you want; dark beer tends to produce a bit more of a bitter after taste with the meat, but is still yummy. With this type of cut and especially if I am making it while away from home for the day, I like to use enough liquid to fill the crock to just the top of the meat. If I’m going to be home and can turn the meat occasionally, I’ll fill it to cover three quarters of the meat.
I’ll typically cook it on low, for at least six hours. Once the meat is so tender you can shred it with a fork, I go ahead and pull it out from the crock and begin to shred the whole thing on a plate. I then pull the vegetables out of the crock and pile on top of the meat. I then discard all but a cup of the crock’s liquid,and put the vegetables and meat back in the crock.
Mix in a cup of your favorite BBQ sauce, as much of your favorite hot sauce as you want and more salt and pepper to taste. Mix it all together well in the crock, and let it sit for another hour still on low. Depending on what you feel like, you can use whole wheat small hamburger buns with a slice of your favorite cheese, or go the extra mile with some fancy bulky rolls and cole slaw. Now you are ready for greatness!