3 1/2lbbeef roast, Cross Rib, Chuck Roast, Shoulder* see note
salt, pepper, garlic salt other seasonings if desired
1cupwater
for sauce:
1cupapple cider
1/2cuporange juice
1cupketchup
1/4cupbalsamic vinegar
1cupdark brown sugar
1teaspoonpepper
for purple pickled cabbage:
1/2of a small purple cabbage, sliced thin (about 4 cups cabbage)
1/4cupcider vinegar
pinchof salt
1tablespoongranulated sugar, optional
Instructions
Lightly grease inside of slow cooker pan.
Generously season roast on both sides with salt, pepper, and garlic salt. Rub into roast and place into slow cooker. Pour 1 cup of water around sides of roast. Place lid on pan and set to low.
Cook for 5 hours on low, then turn to warm and leave on for an additional 3-4 hours.
When roast is done, remove from slow cooker and place on a plate or pan. Shred with fork, remove any visible fat and discard. To keep warm, drain all but 1 cup of liquid and place shredded beef back into pot. Keep warm until ready to serve.
For sauce:
Mix all sauce ingredients and heat in pan over medium heat. When mixture boils, turn to low and cook for about 15-20 minutes. Remove from heat. Store leftovers in refrigerator. You may also just mix all of the ingredients together and use without heating. Heating the sauce thickens it a bit and also helps the sugar to dissolve.
For cabbage:
Place cider vinegar and sugar into a medium size bowl. Whisk together until sugar is dissolved. Place cabbage into bowl, sprinkle with salt. Fold together until mixed well. Or, place into a gallon Ziplock bag and turn bag a couple of times to make sure all of the cabbage is coated with vinegar mixture. Store in fridge.
Notes
- I usually always cook two roasts. Any leftovers are used for enchiladas, quesadillas, tacos. -I purchase Chuck roasts. They will have marbling, or fat in the meat, this is what breaks down and produces a tender, fork tender meat. Low and slow is the best way to cook this meat. Look for meats labeled as Shoulder, Cross Rib Roast, Chuck Roast for best results. This recipe is NOT the best way to prepare brisket or flank steak. -You do not have to double the amount of water if you double the roasts. 1-1 1/2 cups of water will work. -If making ahead, cook the meat and store in refrigerator for up to 5 days before serving, you may also freeze the cooked meat. I store the meat in a 9x13 or large roaster pan. Make sure to place some of the water from the roast in the bottom of the pan. Remove from fridge and place on counter for about an hour before heating up. Place in oven, covered tightly with foil for about 2-3 hours at 225 or 1 hour at 300. Or pour meat back into slow cooker and heat on low for about 1 1/2 hours or warm setting for 2 hours. -Do not stir the meat, it will become mushy and the appearance will not be appealing.