Cynthia Haynes’ sweet and savory pulled beef dinner, originally a Taste of Home recipe, is sure to leave any cattleman satisfied. “My dad always said I was one of the best beef promoters,” said Haynes. “I’ve been at it my whole life! We like to cook in our family.” Try the beef and noodle recipe for yourself!
Sweet and Savory Pulled Beef Dinner
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon barbecue seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 boneless beef chuck roast (3 lbs.)
3 tablespoons olive oil
1 large onion, halved and skinned
1 large sweet red pepper, sliced
1 can (8 oz.) tomato sauce
1/3 cup packed brown sugar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
5 garlic cloves, minced
4 teaspoons balsamic vinegar
3/4 teaspoon salt
Cooked egg noodles
Combine the first six ingredients. Cut roast in half; rub with seasonings.
In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-quart slow cooker. Top with onion and red pepper.
In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt. Pour the mixture over the vegetables.
Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1 1/4 cups juices; skim fat from reserved juices.*
Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.
Yields six servings.
*Optional: Instead of just 1 1/4 cups, use all the juice. Add 2 tablespoons of corn starch and simmer to a nice consistency. Serve over noodles.
Next stop on the recipe train: Pam Haynes’ Sour Cream Coffee Cake
Chugga chugga chew chew!