Most people love pulled pork but we do not eat pork so I made up this delicious barbeque pulled beef… DO YOU SMELL IT!!!
The beef was dry rubbed with my own creation of spices for a barbeque taste that I love and I always use to create an amazing and flavorful indoor BBQ dishes.
Of course I made this dish in my slow cooker, what else… I am a busy working person and the slow cooker is my best friend to have in the kitchen, I add all of my ingredients turn it on and I forget about it for few hours…
Dinner is served!!
I paired the pulled beef with my five minutes BBQ beans and my light and creamy coleslaw.
(I will post the recipes later on this coming week)
5-7 LB. Chuck pot roast at room temperature
4-5 tbsp. Cooking from your heart BBQ mix rub ( recipe below )
1 cup of water
4 tbsp. olive oil
BBQ mix spice
1 tbsp. sea salt
2 tbsp. paprika
2 tbsp. ground coriander
2 tbsp. achiote pepper powder
1 tbsp. cumin
1 tbsp. black pepper
1 tbsp. Aleppo pepper
1/2 tbsp. cinnamon
2 tbsp. garlic powder
2 tbsp. onion powder
1/4 tsp. ground cloves
1/2 tsp. cayenne pepper
1 tbsp. ground dry mustard
1/4 tsp. ground thyme
1/4 tsp. turmeric
1 tsp. pasilla chili powder
Combine all the spice mix and store in airtight spice jar, set aside.
Dry the roast completely With paper towel .
Rub the roast with olive oil and place it in a slow cooker insert.
Add 4-5 tbsp. of the BBQ mix rub, its more or less depending on the size of the roast your cooking.
Rub the roast completely with the rub mixture until all sides are covered.
**When rubbing the meat with the spice mixture inside the pot it will assure you not to lose any of the spices on the cutting board or a dish, it will leave extra spices at the bottom of the pot for the delicious flavorful sauce to mix the meat with when its done later on**
Add water around the roast. Never add liquids on the top of the meat, you will lose most of the spices and they will end up in the liquid , need the spices to flavor the meat..
Cover and cook for 5 to 6 hours, timing will depend on the size of the roast your cooking.
After the time is up, with two forks carefully (its hot) shred the meat inside the pot and mix well with the sauce, cover and keep warm until serving.