Root Beer Barbecued Beef Sandwiches

We don’t eat pork, so this is the perfect substitute for a “pulled pork” sandwich.  I use organic “rootbeer” which has no HFCS and uses actual roots like sassafras so it’s really tasty.

2 TBS extra virgin olive oil
1 4-lb boneless beef rump roast, trimmed of fat
2 TBS + 1 cup root beer (I use organic root beer, because it’s made with real sugar and not high fructose corn syrup)
2 cups barbecue sauce
Kosher or sea salt and fresh ground black pepper to taste
16 hamburger buns

large frying pan or dutch oven
slow cooker
bowl
whisk

Trim the fat off of the roast. Salt and pepper both sides of it.

Heat oil in the pan over medium-high heat until hot. Add the roast; cook until browned on all sides. Place the beef in a 3½-4 quart slow cooker.

Add 2 TBS root beer to the pan. Cook and stir with a whisk, scraping up all of the yummy brown bits. Pour into a bowl and add 1½ cups of the barbecue sauce and the remaining root beer. Pour over beef.

Cover. Cook on low for 10 to 12 hours.

About 20 minutes before serving, remove beef from slow cooker. Pour juices from slow cooker into pan. Cook over medium-high heat for about 15 minutes, stirring regularly, until juices are thickened and reduced to about 3 cups.

Meanwhile, shred beef with 2 forks. Return to slow cooker.

Stir remaining ½ cup barbecue sauce into reduced juices in pan. Pour sauce over beef. Add salt and pepper to taste. Mix well.

Spoon about ½ cup beef mixture onto each bun.

16 sandwiches

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Very high in selenium High in vitamin B12 High in zinc
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A perfect dish to take to any gathering.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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