Ting-Town Barbeque Beef Sandwich
Description
A favorite sandwich served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota, this recipe features slow-cooked, shredded chuck roast with a sweet-spicy barbecue sauce.
Ingredients
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3 stalks celery, sliced thin
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1 large onion, coarsely chopped
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4 cloves garlic, minced
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1 cup ketchup
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1 cup barbeque sauce
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1 tablespoon prepared yellow mustard
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1 cup beer
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2 tablespoons cider vinegar
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2 tablespoons Worcestershire sauce
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2 tablespoons brown sugar, packed
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1 teaspoon chili powder
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1 teaspoon salt
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1 teaspoon ground black pepper
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4 pounds boneless beef chuck roast, trimmed of fat
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16 hamburger buns, split
Directions
1
To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
2
Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
3
About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
4
To serve, dip the flat sides of hamburger buns into the sauce and top with meat.