Mini Pulled Beef and Shallot Sandwiches

By MooK

Ingredients

• 2 pound blade roast
• Olive oil
• 1 cup chopped shallots
• Salt to taste
• 1 cup water
• 1 heaping tablespoon of Better than Bouillon Vegetable Base
• 1/2 cup barbecue sauce
• Mini burger buns or rolls

Preparation

Step 1

Take a good quality pan and place it over medium-high heat, spray with a little non stick spray, and add a little olive oil to the pan. Let it get hot. Now carefully place the meat in the pan and brown all sides of it. I use tongs and a splatter screen to make life easier and less painful.
Once it is ready place it in your slow cooker.

Now in the same pan add some olive oil and toss in your shallots. You want to cook them long enough that they just start to brown up a little bit. Now slide these into the slow cooker on top of the meat.

In the same pan again, pour your water and bouillon and bring it to a boil. As it is boiling scrape you pan to get off all the bits and pieces the roast and shallots left. That is where your extra flavor is. It's a step worth taking. Once it's boiled and scraped pour it in the slow cooker.
Add some salt to the slow cooker.

Now cook it on low for about 5 to 6 hours. Keep a close eye on it as every slow cooker is different. I would start checking it at 4 hours.
About 30 minutes before it's done pour your BBQ sauce in it, stir and let it cook for the remaining time.

If for some reason it's not thick enough for your liking pop it in a pan and fry it over medium heat until it thickens up. Uncovered seems to thicken better.