28 Jan Special of the Day: No Kitchen? No Problem! Slow Cooker to the Rescue BBQ Beef
Conversations with friends lately have been peppered with polite inquiries about the progress of the kitchen, and the stock answer that keeps escaping out of me seems to be, “Closer every day,” which honestly is a highly optimistic view of the situation.
Patience is not my strong suit, and my dear friend, Anne, has on occasion been known to remind me that, “Rome was not built in a day.” Nor was a kitchen, I say. But alas, keeping the eye on the prize is paramount at this point, and I am so incredibly excited to see it all come together and to finally have a brand new kitchen fit for a cook!
During a recent status check-in, my pal Jame, asked “So, have you been using the crock?” and while I had not been, I wondered, why not? And just like that, yet another No Kitchen? No Problem! column came to life.
Simplifying my favorite BBQ Beef recipe, I whisked together the sweet and tangy sauce and poured it over a roast to simmer slowly in the crockpot ~all on its own. What a dream to open the lid (much) later and be welcomed by tender, flavorful BBQ Beef ready to serve on buttered buns with smoked Gouda slices and French fried onions. Leftover BBQ Beef and smoked Gouda made delicious quesadillas the next day, too!
Dust off the crock pot and let it do the work with this week’s Special of the Day: No Kitchen? No Problem! Slow Cooker to the Rescue BBQ Beef . Enjoy!
Recipe and food photography by Sydne George
Slow Cooker to the Rescue BBQ Beef
(serves 6 for dinner)
½ cup brown sugar
2 cloves garlic, minced
2 tbsp. Worcestershire sauce
1 cup orange juice
32-ounce bottle ketchup
Preheat slow cooker to low.
In medium bowl, whisk together sauce ingredients until thoroughly combined.
Place 3 to 4 pound beef roast (choice Angus blade roast or chuck roast) in slow cooker and pour sauce over. Cover with lid and cook for 7 hours (or longer), until BBQ beef easily breaks apart.
Serve BBQ Beef hot over buttered buns with smoked Gouda cheese slices and French fried onions.
Leftover BBQ beef and smoked Gouda melted between soft flour tortillas make delicious quesadillas.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com .