April 27, 2010

Jen's BBQ Beef Roast (for Sandwiches), Rick Bayless Hickory House Barbecue Sauce, & Rick Bayless Hickory House Barbecue Baked Beans

Sometimes, I make stuff up as I go along. For example, the main component of tonight's dinner is something that I am just throwing together to see how it works out. Normally, I make beef roast in the slow cooker; but my slow cooker is otherwise occupied at the moment. (We have it set up in our bedroom so we can heat up baby bottles.) Also, I normally make BBQ pulled pork...not a beef variation. Alas, "necessity is the mother of invention". I didn't have a pork roast in the freezer, but I did have a plethora of beef. Instead of the normal, boring old pot roast I thought I would try to make it more like pulled pork for sandwiches. Then, I have the slow cooker issue... Basically, it comes down to me doing some creative cooking.

I am going to make this roast, shred it with forks, and then combine with some homemade barbecue sauce for some yummy sandwiches. As accompaniments, I am also going to make some barbecue baked beans and a green salad. Both sauce and beans are Rick Bayless recipes that my friend Claire recently posted on her blog (I am always stealing borrowing ideas from her!)

So here is what I am doing to my roast...

Jen's BBQ Beef Roast (for Sandwiches)

1 pot roast, about 3 lbs.
1 sliced onion
4 cloves of garlic, roughly chopped
5 dashes of Worcestershire sauce
1 bay leaf
1 bottle of your favorite beer
1/2 cup of beef broth
1/2 cup of water
Lawry's Seasoned Salt to taste
Black Pepper to taste
cooking liquid
BBQ sauce of your choice (see recipe below for the Rick Bayless sauce I am using tonight)
whole wheat buns or whole wheat sandwich thins

In a dutch oven, layer onions and garlic on the bottom. Place beef roast on top. Shake the Worcestershire on top of the meat. Sprinkle in Lawry's Seasoned Salt and black pepper to taste. Add bay leaf on side of roast. Pour in water, beef broth, and beer. Liquid should come about half way up the sides of the roast. (Add more water if needed during cook time.) Bake in a 275 degree oven for 3 hours.

When roast is done cooking, remove to a cutting board. Remove most of the fat off of the meat. Shred the meat with two forks and place in a large bowl with some of the cooking liquid (about 1/4 to 1/2 cup, depending on your roast). Add BBQ sauce and mix well to combine (adjust the amount of sauce you used, based on how saucy you like your sandwiches). Serve on buns or sandwich thins and enjoy!


Rick Bayless Hickory House Barbecue Sauce
From: Copyright 2004, Rick and Lanie's Excellent Kitchen Adventures

2 garlic cloves
1 cup ketchup
1 Tbsp vinegar (cider vinegar or distilled white vinegar)
2 Tbsp Worcestershire sauce
1/3 cup dark brown sugar
1/2 to 1 tsp barbecue spice (see below) or chili powder
1/4 tsp freshly ground black pepper

Peel garlic and crush through garlic press into a small saucepan. Add all the remaining ingredients and 3/4 cup water. Simmer over medium-low heat for 30 minutes. Taste and season with salt if you think necessary. The sauce is ready to use. It can be stored, refrigerated in a sealed jar, for up to a month.

Barbecue Spice:

2 large garlic cloves
1/4 cup plain ground chile or paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt

Peel garlic and crush through garlic press into a small bowl. add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.


Rick Bayless Hickory House Baked Beans
From: Rick and Lanie's Excellent Kitchen Adventures

1/2 large green or red bell pepper, cut in small pieces
Two 15-ounce cans pinto beans or navy beans, drained and rinsed (or 3 to 3-1/2 cups home-cooked pinto or navy beans well seasoned with salt)
1 cup barbecue sauce, store bought or homemade
1/2 cup water or bean cooking liquid if using home-cooked beans
2 Tbsp dark brown sugar
1 Tbsp Worcestershire sauce

Preheat oven to 375 degrees. In an 8-inch square baking pan, mix together everything except Worcestershire sauce. Stir well to dissolve sugar completely. Dribble Worcestershire over top. Bake until slightly thickened, glazed and browned on top, and bubbling vigorously around the edges, 45 minutes to 1 hour. Let cool slightly before serving.

The Results:
These sandwiches were awesome! The meat was cooked perfectly, the sauce was lip-smackingly delicious, and the beans were some of the best BBQ beans that I have tasted. I heart Rick Bayless!

1 comment:

The Meal Planner said...

I think Claire must have written a pretty convincing post about those baked beans because I made them too! My favorite part of them is that homemade BBQ sauce. WOW. So good. My husband and I did a blind taste test with the homemade stuff along with a couple others from the fridge and the homemade far outranked the store bought!

The batch of beans was way too big for our family, but the leftovers tasted awesome thrown into a batch of chili. It added a really nice sweetness to it.