BBQ Shredded beef

A “set it and forget it” original! This BBQ beef recipe makes a great topping to baked potates, tastes great on a burger bun with coleslaw and pickles or even as a salad topping. Make a batch and freeze for an easy to grab meal down the road.

Photo and recipe courtsey of allrecipes.com

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Directions

1. Cut roast into an two inch pieces and add to a mixing bowl.

2. In a small mixing bowl, combine all ingredients but for the BBQ sauce and roast.

3. Sprinkle spice mix over beef and toss to coat.

Instant Pot Method

1. Add beef to instant pot and cover with beef stock.

2. Seal lid and set instant pot to ‘manual high’ for 50 minutes. Once the cook time is complete, allow the pressure to manual relese for 10 minutes

3. Remove the beef form the instant pot and shred with a fork.

4. Save 1 cup of the stock from the instant pot and toss the rest. Add the shredded beef back to the pot with the saved beef stock.

5. Add BBQ sauce and stir to combine. Serve warm.

Slow Cooker Method

1. Add beef to the slow cooker and cover with beef stock.

2. Place the lid on the pot and set to cook on High for 4 hours or Low for 8 hours.

3. Remove the beef, shred and save 1 cup of the beef stock.

4. Place the shredded beef back in the slow cooker with the saved beef stock, add the BBQ sauce and stir to combine. Serve warm.

Ingredients

• 1 (3-4lb) roast

• 2 onions, chopped

• 2Tbs brown sugar

• 1 tsp chili powder

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp kosher salt

• 1/2 tsp ground black pepper

• 1/2 c. beef stock

• 18oz. BBQ sauce