Barbecue Beef Sandwich
4 lb bone-in Henderson Farms chuck roast
3 tbsp Mustard
2 tsp garlic powder
1 tsp Paprika
2 tsp onion powder
2 tsp dark brown sugar
½ tsp salt
½ cup ketchup
½ cup beef broth
½ cup barbecue sauce
8 buns (Brioche, pretzel, white, and wheat are all good options)
1 cup barbecue sauce
2 cups prepared coleslaw
Optional toppings: pineapple, green onions, pickled onion, pickles or anything else that sounds delicious
Place the chuck roast in a large crockpot. Use your hands or a pastry brush to rub mustard all over the top, bottom, and sides of the roast.
In a small bowl, combine the garlic powder, paprika, onion powder, brown sugar, and salt.
Sprinkle the spice blend on the top, bottom, and sides of the roast.
Pour the ketchup, beef broth, and barbecue sauce into the bottom of the crockpot, making sure not to pour them over the beef (you don’t want to remove your spice blend!)
Set the crockpot to HIGH for 5 hours.
After 5 hours, remove the entire roast and place on a cookie sheet or large serving platter. Use your fork to shred the beef. It should be fork tender, pulling away from the bone easily. Discard the bone.
Place the shredded beef back in the crockpot and cook on HIGH for another 30 minutes.
Once cooked, lay the buns out. On top of the buns, layer the beef, coleslaw, then barbecue sauce. Enjoy!