akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Apr 11, 2015 21:58:39 GMT
DD dropped off a 3-1/2 to 4 pound frozen beef roast. I want to make BBQ shredded beef sandwiches tomorrow using a bottled BBQ sauce. Do you have any idea how long I'd cook the beef? Would you cook it in the BBQ sauce or add it after it's shredded? If you've made this would you walk me through it please?
|
|
|
|
Post by Dori~Mama~Bear on Apr 11, 2015 22:03:34 GMT
I would cook it is some beef stock and a beer. then after you shred it I would add the sauce after you warm up the sauce. Then I would put it in the oven under the broiler for about 5 to 10 minutes stirring it half way. this will get it nice and hot and had some thickness to the sauce.
|
|
akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Apr 11, 2015 22:13:52 GMT
Thanks Dori but I hate beer and can detect minuscule amounts of it in things. No way, no how will I ever cook with it  How long would you cook it and at high or low? |
|
YooHoot
Pearl Clutcher
Posts: 3,417 
|
Post by YooHoot on Apr 11, 2015 22:24:01 GMT
Instead of beer....use coke
|
|
|
|
Post by elaine on Apr 11, 2015 22:38:20 GMT
Since it is a large cut of meat, I wouldn't pressure cook it frozen. I'd either thaw it first in the microwave and then pressure cook it for 60-65 minutes on high with natural pressure release. Do not cook it in the bbq sauce. Use a cup of broth - beef preferably - and 1/2 cup apple cider vinegar.
Since it is frozen, and you don't need it until tomorrow, I'd throw it in the crockpot for 10 hours - so you could time it to be done when you wake up - with enough liquid to cover.
After the roast is cooked put it in a large bowl and shred with two forks. Add a little liquid as needed to keep moist. Then, when shredded, stir in the bbq sauce.
|
|
|
|
Post by elaine on Apr 11, 2015 22:40:27 GMT
Oh yeah, the type of roast will also impact the success. You need a high fat cut - chuck roast, brisket, etc. - otherwise the meat won't shred.
|
|
|
|
Post by lucyg on Apr 11, 2015 22:45:44 GMT
I'd cook it in the crockpot. |
|
