Slow Cooker Whiskey Barbecue Beef
By Joey Mock, RD, LD, CLT
By Joey Mock, RD, LD, CLT
Are you ready for the Big Game? If you are a football fan, you may be planning to watch the Rams take on the Patriots in the Super Bowl. With any good Super Bowl viewing party (whether it’s for the game, commercials, or half time show), good food is a must. This Slow Cooker Whiskey Barbecue Beef makes a tasty option for your party that won’t require a lot of cooking and cleaning up during the game. Prep everything in the morning and let the slow cooker do the rest of the work (well, most of it). Serve on your favorite rolls/buns or tortillas.
Ingredients
For the Whiskey Barbecue Sauce: (can be made ahead of time and refrigerated if desired-yields about 2 ½ cups so you will have leftovers to use on chicken or wherever you enjoy barbecue sauce)
½ medium onion, finely chopped
4 cloves garlic, minced
¾ cup bourbon whiskey (blended Canadian whiskey works great too)
½ teaspoon ground black pepper
1 teaspoon salt
2 cups ketchup
¼ cup tomato paste (from an ~6 ounce can-reserve the remainder of the can for the beef)
⅓ cup apple cider vinegar
1 Tablespoon paprika
3 dashes cayenne pepper (can use more if you like a little more heat)
¼ cup Worcestershire sauce
½ cup packed brown sugar
⅓ teaspoon hot sauce, or to taste
For the Beef:
1 small yellow onion, finely chopped
~2 pound top round (London broil) roast, with visible fat trimmed off
Kosher salt and freshly ground black pepper to taste
1 Tablespoon canola oil
2 Tablespoons minced garlic
1 teaspoon paprika
1-14 ounce container reduced sodium beef broth
2 cups water
Tomato paste, remainder of the ~6 ounce can of tomato paste from making barbecue sauce
Preparation
For the Whiskey Barbecue Sauce: (can be made ahead of time and refrigerated if desired-yields about 2 ½ cups so you will have leftovers to use on chicken or wherever you enjoy barbecue sauce)
½ medium onion, finely chopped
4 cloves garlic, minced
¾ cup bourbon whiskey (blended Canadian whiskey works great too)
½ teaspoon ground black pepper
1 teaspoon salt
2 cups ketchup
¼ cup tomato paste (from an ~6 ounce can-reserve the remainder of the can for the beef)
⅓ cup apple cider vinegar
1 Tablespoon paprika
3 dashes cayenne pepper (can use more if you like a little more heat)
¼ cup Worcestershire sauce
½ cup packed brown sugar
⅓ teaspoon hot sauce, or to taste
For the Beef:
1 small yellow onion, finely chopped
~2 pound top round (London broil) roast, with visible fat trimmed off
Kosher salt and freshly ground black pepper to taste
1 Tablespoon canola oil
2 Tablespoons minced garlic
1 teaspoon paprika
1-14 ounce container reduced sodium beef broth
2 cups water
Tomato paste, remainder of the ~6 ounce can of tomato paste from making barbecue sauce
Preparation
- To make the barbecue sauce, in a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for about 10 minutes until onion is translucent.
- Mix in the remaining ingredients.
- Bring to a boil and then reduce heat to medium-low and simmer for about 20 minutes. Remove from pan, cool, and refrigerate until ready to use.
- Place chopped onion in slow cooker.
- Salt and pepper both sides of beef. Heat canola oil in large skillet and sear all sides of beef roast. Transfer beef to slow cooker.
- Add minced garlic, paprika, beef broth, water, and tomato paste to slow cooker and stir until all are combined.
- Cook on low for about 6-7 hours until done.
- Remove roast from slow cooker and shred meat.
- Remove liquid from slow cooker straining off and reserving onions and then reserving liquid.
- Add shredded beef, strained onions, and ~1 ½ cups of the Whiskey Barbecue sauce back to slow cooker. Use reserved liquid to gradually add back to slow cooker, stirring between additions, until desired consistency is reached (you will only use a small amount of the liquid until the beef/barbecue mixture is moist but not too liquidy).
- Cook on low for about 30 minutes until heated through.
- Serve on your favorite rolls/buns or tortillas and enjoy!