Filed Under: Beef, crock pot, Dinner, Lunch, Slow Cooker

Pulled Beef with Stout Sandwiches

This simple slow cooker dish is a fantastic alternative to the usual pulled pork. It’s deeper and richer, and delicious straight up or piled onto soft buns or fresh biscuits.

September 26th, 2016

Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016

If you don’t want to use stout, substitute stock or broth — or use apple juice and reduce the sugar by half.
Serves 8 to 10
  • Vegetable oil
  • 3 lb boneless beef blade or cross rib pot roast
  • 2 onions, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp packed brown sugar
  • 1 bottle (12 oz/341 mL) stout or other dark beer
  • 1 1⁄2 cups barbecue sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp grainy mustard
  • Soft buns or biscuits
  1. In a heavy skillet, heat a drizzle of oil over medium-high heat. Brown beef on all sides. Meanwhile, combine onions, garlic, brown sugar, stout, barbecue sauce, vinegar and mustard in a 6-quart slow cooker. Add the browned beef and spoon some of the sauce over top. Cover and cook on low for 6 to 8 hours or until beef is very tender and falling apart. Using two forks, pull beef apart, tossing it with the sauce. Serve on soft buns or biscuits.

Pulled Beef with Stout Sandwiches
Colin Erricson

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