Thursday, September 8, 2011

Slow-Cooker Root Beer BBQ Beef Sandwiches

This is an easy and flavorful way to cook barbecue beef sandwiches with a fun secret ingredient (Root Beer!) It is best cooked on low, so plan on throwing this in the slow-cooker right after breakfast and your house will smell amazing by dinner! This recipe makes enough for more than 2 dinners for my family of 5, so I freeze half for later. Recipe adapted from Betty Crocker...

1 boneless beef rump roast (about 4 pounds)
2 cups barbecue sauce, divided
1 cup root beer
dash of salt and pepper
16 hamburger buns

Place beef in a 3 1/2 to 4 quart slow cooker. Line first with a Reynold's Slow Cooker liner for easy clean up. Mix 1 1/2 cups of barbecue sauce and the root beer in a small mixing bowl and pour over beef. Cover. Cook on low for 10-12 hours. (Can cook on high for 5-6 hours)

About 20 minutes before serving, remove beef from slow-cooker; place in a large bowl. Pour juices into a saucepan and cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

Stir remaining 1/2 cup barbecue sauce into reduced juices in saucepan; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup shredded beef into each bun.

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