Pulled BBQ Beef Two Ways

Pulled BBQ Beef Sliders

Pulled BBQ Beef, Roasted Garlic, Caramalized Onion & Fried Pastrami Flat Bread

This post is the first in a little series I am starting of croc pot recipes. Winter is fast approaching, days are getting shorter, and there is something very satisfying about spending less than 15 minutes in the morning to prepare a meal, and coming home to it basically ready to go at the end of a long day.

Most (possibly all) of these recipes are actually recipes I created or adapted to use on shabbos day. Believe it or not, I have been married for 7 years, and I have never once made a cholent.

[Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין‎) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker, until the following day.]

Cholent is just not my thing. Over the years I started playing around with different ways to use the croc pot to put up something erev shabbos, and have a unique, non "croc pot tasting" dish that was warm and ready shabbos day.

This first recipe is for Pulled BBQ Beef, and just two of the many ways that it can be used. Stay tuned for more fun and easy ways to use your croc pot weekday and shabbos!

Pulled BBQ Beef

3.5-4 lbs Beef Chuck Eye Roast

5 cloves garlic, minced

1/2 tsp freshly ground salt

1/2 tsp frehly ground pepper

1/2 tsp paprika

1/2 tsp steak seasoning (I use McCormick Montreal Steak Rub)

1/2 tsp Trader Joes BBQ Rub with Coffee & Garlic

1 Tbsp Olive Oil (I use my Garlic Infused Olive Oil)

1/4 C BBQ Sauce (I personally love Sweet Baby Ray's Hickory Brown Sugar)

10 oz chicken stock

10 oz light beer (I use a local Great Lakes pale ale -- use whatever light beer you have around!)

Directions:

If the roast you buy is tied up, remove the string before beginning.

Put the garlic, salt, pepper, paprika, seasonings, and olive oil on the meat, and massage it in well.

Rub the BBQ sauce around the roast (and on the inside if there is an opening)

Place into croc pot (I personally use croc pot bags, I find the food comes out tasting less like croc pot). Pour the chicken stock into the pot, and then the beer. Squeeze additional BBQ sauce into the pot, and place on low for 8 hours. (Many croc pots have a timer option, where once the time is done they switch to warm, this is how mine operates, and how I set it).

Remove the inner bowl from the croc, scoop out the meat into a new baking dish, and slowly pull apart using two forks. Add additional BBQ sauce in, and mix.

Now, your BBQ Beef is ready to be used!

Here are two ways I used it this week:

BBQ Beef Sliders

Pulled BBQ Beef

Cole Slaw

Pretzilla Slider Buns (They are awesome! Bonus: They are Pas Yisroel!) I found them at my local grocery store - they are usually in the bakery section, or freezer section (as seen at Whole Foods as well!)

Assemble & Enjoy!

Pulled BBQ Beef, Roasted Garlic, Caramalized Onion & Fried Pastrami Flat Bread

Pulled BBQ Beef

Roasted Garlic

Caramelized onions

Fried Pastrami

Flat Bread (I found these great Brooklyn Bred Company Pizza crusts! You can use any.)

Directions

Prepare caramelized onions, fried pastrami, roasted garlic, and beef before shabbos.

Assemble shabbos day and enjoy!