Slow-Cooked BBQ Beef with Apple Ale

By ezunich

Ingredients

• Deglaze:
• 4 lb boneless chuck roast, trimmed, cut into 2 inch cubes and seasoned with salt and pepper
• 2 tbs canola oil
• 1 bottle apple ale or apple cider (12 oz)
• 1 cup beef broth
• 2 cups ketchup
• 1 tbs dry mustard
• 2 tsp Worcestershire sauce
• 2 tbs pickling spices, tied in cheesecloth
• 1 tbs cider vinegar

Preparation

Step 1

Brown beef in oil in two batches, in a large skillet over medium high heat, 15 minutes; transfer to a 6-8 qt slow cooker.
Deglaze skillet with ale, scraping up any brown bits. Add broth and reduce by half, 10 minutes. Stir in ketchup, mustard and Worcestershire; add mixture to slow cooker, then add pickling spice sachet. Cover slow cooker and cook beef until fork tender on high setting, about 5 hours.
Remove beef from slow cooker and shred using two forks. Transfer braising liquid to a large saucepan (discard pickling spice sachet) and reduced by half, about 20 minutes; stir in vinegar. Add beef to sauce to heat through, 5 minutes.