Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches
User Reviews
5
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Total Time
8 hrs
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Servings
4 to 6
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Course
Main Course, Lunch
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Cuisine
American
Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches
Description
The recipe starts by seasoning a 4-pound beef pot roast with salt, pepper, smoked paprika, and onion powder before placing it into a crockpot. Brown sugar is sprinkled on top and beer is added to provide moisture and a subtle sweetness. The roast cooks slowly on low heat for 8 hours, allowing the meat fibers to break down for easy shredding.
While the roast cooks, garlic heads are roasted separately until soft. Once the beef is cooked, it is shredded in the crockpot, fat and gristle removed, and mashed roasted garlic is folded in to distribute its mellow flavor throughout. Another 30 minutes of low heat melds the flavors further.
This pulled beef is ideally served hot on buns or rolls as sandwiches. The texture is tender and juicy with a balance of smoky and sweet notes. The recipe also notes the dish freezes well and reheats easily with additional moisture if necessary.
Ingredients
- 4 pound beef pot roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/3 cup brown sugar loosely packed
- 8 to 10 ounces beer
- 2 garlic heads, roasted
- Bun for serving
- roll for serving
Instructions
- Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.
- Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.
- You can freeze this and it also reheats well – just add a little liquid if needed.
User Reviews
Overall Rating
5
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