Name: Sweet and Savory Pulled Beef Dinner
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 teaspoon salt -; 1 teaspoon ground mustard -; 1 teaspoon barbecue seasoning -; 1 teaspoon paprika -; 1 teaspoon chili powder -; 1/2 teaspoon pepper -; 1 boneless beef chuck roast (3 pounds) -; 3 tablespoons olive oil -; 1 large onion, halved and sliced -; 1 large sweet red pepper, sliced -; Sauce: -; 1 can (8 ounces) tomato sauce -; 1/3 cup packed brown sugar -; 3 tablespoons honey -; 2 tablespoons Dijon mustard -; 2 tablespoons Worcestershire sauce -; 2 tablespoons soy sauce -; 5 garlic cloves, minced -; 4 teaspoons balsamic vinegar -; 3/4 teaspoon salt -; Cooked egg noodles -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sweet and Savory Pulled Beef Dinner

1. 1 teaspoon salt -

2. 1 teaspoon ground mustard -

3. 1 teaspoon barbecue seasoning -

4. 1 teaspoon paprika -

5. 1 teaspoon chili powder -

6. 1/2 teaspoon pepper -

7. 1 boneless beef chuck roast (3 pounds) -

8. 3 tablespoons olive oil -

9. 1 large onion, halved and sliced -

10. 1 large sweet red pepper, sliced -

11. Sauce: -

12. 1 can (8 ounces) tomato sauce -

13. 1/3 cup packed brown sugar -

14. 3 tablespoons honey -

15. 2 tablespoons Dijon mustard -

16. 2 tablespoons Worcestershire sauce -

17. 2 tablespoons soy sauce -

18. 5 garlic cloves, minced -

19. 4 teaspoons balsamic vinegar -

20. 3/4 teaspoon salt -

21. Cooked egg noodles -

How to cook deliciously - Sweet and Savory Pulled Beef Dinner

1. Stage

Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.

2. Stage

In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.

3. Stage

Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.