Upscale Sloppy Joes sort of sounds like a contradiction, doesn't it? I am here to tell you that this recipe is definitely good enough for company (at least MY kind of company, lol). It is made with a chuck roast in the slow cooker, so what could be simpler?
The beef chuck roast juices combine with the Sloppy Joe seasonings while it cooks and the result is fork tender beef and an absolutely delicious gravy/sauce. I only had bargain hamburger buns for this photo, but I can see this same recipe served on crusty sourdough rolls along with some potato salad that would please any guest.
UPSCALE SLOPPY JOES
2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder
Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent. Put the vegetables in the slow cooker.
In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isn't necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.
Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water. Cut the beef into sandwich slices (or just pull it apart) and top with some of the
sauce. OH SO GOOD!!
NOTE: This would even be delicious over rice.
NOTE: My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.
UPSCALE SLOPPY JOES
2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder
Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent. Put the vegetables in the slow cooker.
In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isn't necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.
Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water. Cut the beef into sandwich slices (or just pull it apart) and top with some of the
sauce. OH SO GOOD!!
NOTE: This would even be delicious over rice.
NOTE: My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.
Post a Comment