Slow Cooker BBQ Shredded Beef and Potato Salad

We really enjoyed these sandwiches the last time I made them, so it's hard to believe it's been almost a year since then.


It was just as good as we remembered. This time I served it with my potato salad, which turned out to be an excellent pairing:



Slow-Cooker BBQ Shredded Beef
Cook's Country

1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces (I used pot roast since I couldn't find beef chuck eye)
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 cups brewed coffee
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
Salt and pepper
10 sandwich rolls, split

1. Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes. Add half of sauce to slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).

2. Using slotted spoon, transfer meat to large bowl and cover with foil. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.

3. Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table.