BBQ Beef Sandwiches
Wow! This is one of the best recipes I have ever made. The beef is so tender and I just love the barbecue flavor to it. It was a hit at home with my husband. Since I am such a lover of different types of mustard I experimented and put some on my sandwich and the tangy flavor of the barbecue sauce and mustard was fantastic!
Suggesting Wine Pairing: Conquista Malbec
When I tried the barbecued beef almost automatically I reached for a Conquista Malbec. The plum, spice and vanilla notes of the wine paired nicely with the beef. But once I started trying some different mustard styles with the BBQ beef it really felt like more of a Chardonnay meal (Rex Goliath Chardonnay at that). But really this is one of those meals where I am completely comfortable saying there are no rules to pairing food and wine. If you like the food and like the wine why not have them together whatever they are.
- 3-3.5 Lbs. Beef Rump Roast
- 2 Cups Barbecue Sauce
- 1 Cup Root Beer
- Dash Salt & Pepper, if desired
- 16 Sandwich Buns, split
- Place beef in a 4 quart slow cooker. In a large bowl, mix 1½ cups of the barbecue sauce and the root beer; pour over beef. Cover; cook on low heat setting for 9-10 hours. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into skillet. Cook over medium 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 half cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about half cup beef mixture onto each bun.
- Makes 16 Sandwiches