Ting-Town Barbeque Beef Sandwich Best Family Recipes

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Ting-Town Barbeque Beef Sandwich

"This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic."

Ingredients :

• 3 stalks celery, sliced thin
• 1 large onion, coarsely chopped
• 4 cloves garlic, minced
• 1 cup ketchup
• 1 cup barbeque sauce
• 1 tablespoon prepared yellow mustard
• 1 cup beer
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar, packed
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 pounds boneless beef chuck roast, trimmed of fat
• 16 hamburger buns, split

Instructions :

Prep : 20M	Cook : 16M	Ready in : 7H40M

• To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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