Give my husband a good sandwich with some homemade BBQ sauce and he is a happy man. This is super tasty and I love that it is made in the crock-pot. No heating up the house, I don't even need to be home. Just perfect for when we will be gone playing but will be home to eat dinner. And the sauce on this is amazing. My hubby and I have agreed I just need to stop buying BBQ sauce because nothing can compete with a good homemade BBQ sauce. Serve this over rice, quinoa, or gluten free bread instead of the bun for a gluten free version.
Crock-pot Dr. Pepper BBQ Beef Sandwiches (gf)
2 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp cayenne pepper
3-6 lbs beef brisket
2 Tbsp extra-virgin olive oil
One 12-oz. can Dr. Pepper
Rolls, for serving
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 Tbsp prepared mustard, I like using spicy brown
In a small bowl, mix together salt, pepper, and cayenne pepper. Set aside 1/2 tsp of the mixture. Rub the remaining mixture on the beef. In a large skillet, heat the oil over medium heat. Brown the beef brisket on all sides. Transfer beef brisket to crock pot. Add the Dr. Pepper to the skillet and simmer on low heat for about 2 minutes scraping up the browned bits. Pour the Dr. Pepper mixture over the beef in the crock pot.
Cook on low for 7 to 9 hours.
Shred the beef and transfer to a bowl and cover to keep warm. Pour the juices from the crock pot into a bowl or gravy separator. Skim off fat. Return beef to slow cooker and pour 2 cups of the juices onto the beef. Cover and keep crock-pot on warm.
In a small saucepan, heat the BBQ sauce ingredients and the reserved 1/2 tsp spice mixture over medium heat. Stir 1 cup of the mixture into the beef, and reserve the rest.
Split the rolls, mound the beef on top, and serve with the reserved sauce.
Recipe adapted from Barbecue Beef Subs from Rachel Ray Magazine
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Labels: beef, crock pot, gluten free, sauce