Food You Can Eat: Shredded BBQ Beef

Just in time for summer

That butternut squash is from last year's harvest. We still have three more to go.

First things first:  This isn’t a “recipe” so much as figuring out what to do with the three pounds of chuck which came with our Butcher Box.  So, aside from the featured image at the top, there aren’t any process images because, honestly, anyone too stupid to follow these directions shouldn’t be allowed near sharp objects or fire.

A caveat before we get started:  I don’t care which BBQ sauce you use.  I went with a brand that had the vaguely sexual name of “Bone Suckin’ Sauce”, but you do you.

Here’s what you’ll need:

3 Lbs. of Beef Chuck Roast

1 Medium Onion, diced

2 Cloves Garlic, grated

8 oz. BBQ sauce of choice

Place the onions in a slow cooker, followed by the chuck, followed by the garlic, followed by the sauce.  Slow cook that sucker for at least 7 hours because chuck is a very tough meat and needs all the help it can get.

When the slow cooker is done, remove the chuck from the pot and let it rest for about 15 minutes.  Trim off the excess fat and discard.  Then, using two forks, shred the beef, going along the grain, until it is completely pulled apart.  Return the beef to the pot and stir until all the shredded beef is well incorporated with the sauce.

Serve on buns with side dishes of your choice. 

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