What’s In The Crockpot Tonight, Birthday Edition: Pulled Barbecue Beef

It’s my birthday today!!! (party horns)

And I completely forgot about it in the weeks leading up, so I also didn’t think of scheduling a big shindig. lol Small and comfortable is more to my taste right now, anyway, so I have a friend coming over for dinner and a movie. 😀 Hooray!

I had a dream last night that I had ribs for my birthday, but she’s allergic to pork, and there was chuck on sale; so instead of ribs, we’re having pulled barbecue beef. I’m making gluten-free soft dinner rolls from the “GF Artisan Bread In Five Minutes A Day” brioche recipe, and I picked up some strawberries, because they were on sale, for dessert. My friend is bringing salad stuff, and basically it looks like a feast to me. I’m excited.

There is also a plan to go and pick up ice cream. So, even better.

Here’s the recipe I’m using for the barbecue beef — distinguished by its ease and (wait for it) the fact that I had most of the ingredients. I make no apologies for being a lazy cook.

http://www.kraftrecipes.com/recipes/slow-cooker-bbq-beef-145861.aspx

Mine will have a better-looking bun, salad on the side, and let’s not forget the ice cream for dessert!! Photo from the recipe page on Kraft’s website.

INGREDIENTS
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. balsamic vinegar
1 tsp. dried minced onion (I didn’t have this)
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 boneless beef chuck roast (2-1/2 lb.)
1 cup barbecue sauce (Kraft’s recipe calls for a particular kind, but it wasn’t explicitly gluten free, so I picked up Bone Suckin’ Sauce instead)
7 sandwich buns, split

INSTRUCTIONS
MIX first 6 ingredients until blended. Place meat in slow cooker; top with sugar mixture. Cover with lid. Cook on LOW 7 to 9 hours (or on HIGH 5 to 7 hours).

TRANSFER meat to cutting board. Let stand 10 min. Meanwhile, use ladle to remove liquid from slow cooker; set aside.

PULL meat into shreds with 2 forks. Discard gristle. Return meat to slow cooker; stir in barbecue sauce. Gradually stir in reserved liquid if thinner consistency is desired. Increase heat to HIGH; cook, covered, 15 min. Serve in buns.

As I wasn’t satisfied with Kraft’s GF-ness, I picked up a jar of something that said it was gluten-free (and also contained no corn syrup, a win for me as well): Bone Suckin’ Sauce.

The name makes me giggle, as it’s intended to.

I’ve dipped a finger in the bottle and so far it tastes really good. Not too smoky, which is often a problem for me (it gives me headaches), sweet, tangy, nomnomnom. I’m looking forward to this!! Photos etc to come later!