I was looking for a barbecue sauce recipe and although there are literally millions of them out there, the ones that had the flavors I was looking for were all too fussy. Simple is best, as far as I’m concerned, so here’s what I came up with. We really enjoyed it and I hope you do too!
1 nice sized piece of beef. I used bottom round roast, you could use whatever you like, whatever is on sale.
3 T. Extra Virgin Olive Oil
3 small onions
4 cloves of garlic
1/2 c. unsulfured molasses
1/2 c. brown sugar
2 28 oz. cans of crushed tomatoes
3/4 c. cider vinegar
Lots of Worcestershire sauce
2 teaspoons chili powder
Heat a heavy bottomed pan, swirl some olive oil in, when it ribbons, add the onions and garlic. Cook until translucent.
Add the chili powder, sugar and molasses and really do your best not to just get spoon and eat it. It smells so good and at this point, I seriously considered making onion candy. :dizzy:
Stir and simmer for 2 or 3 minutes, then add the tomatoes and cider vinegar. Stir and allow to cook for a bit.
In another pan (I use the crockpot insert, if yours isn’t stove top safe, you can use any heavy bottomed pan), sear the meat on all sides and trim off any excess fat. If there’s just a little bit, it will melt away, but the bottom round roast has a layer of fat on the bottom that I just slice off.
When the meat is seared, transfer to crockpot if it’s not already there and carefully pour the sauce over the meat. This splatters a bit so be careful. Cook on low for 8 hours, or high for 4. When you’re ready to eat, use two forks to shred the meat.
We decided to make this a Southern Barbecue and lightly toasted 4 French rolls and served with cole slaw. (This one was just cabbage, fennel, sugar, mayo, a bit of sour cream, celery seed, salt, pepper and red wine vinegar.
Spoon the meat onto the roll, but use a slotted spoon, there is a lot of liquid. Top with coleslaw.
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