Ingredients
Scale
- 1 – 1 1/2 lb lean roast or steak meat (I used a mix of venison and elk meat, but beef would be delicious too … it’s ok to use a tougher cut of meat for this recipe)
- A tiny pat (maybe 1/2 teaspoon) of butter
- 1 bay leaf
- 2 cups beef broth
- 3 cloves of garlic, peeled and chopped
- 1/2 of a large onion, peeled and chopped
- 3/4 cup Outta the Park Barbecue sauce (or your favorite barbecue sauce)
Instructions
- Cut the meat into 1-inch hunks. Heat a frypan or sautee pan over medium high heat, rub the pan lightly with a chunk of butter, then sear the meat in the pan, browning it on both sides, but not cooking it through.
- Set the meat in the crockpot and add the bay leaf, garlic, and onion. Pour the broth over top; it should pretty well cover the meat. Cover and cook on high for 4 hours or on low for 8 hours until the meat is fall-apart tender.
- Pull the meat out of the juices in the crockpot, set the chunks of meat in a bowl, cover with a plate or saucepan lid and let set for about 10 – 15 minutes to seal in the juices. Reserve the juices and a bit of the meat for soup.
- Shred the meat with two forks or break it into small pieces with your hands. Mix in the barbecue sauce. Set the BBQ meat mixture back in the crockpot and cook on high for 30 minutes or so or on low for an hour or two — or you could simply warm the meat on the stove.
- Spoon the yummy BBQ meat onto toasted buns, top with some sliced sweet peppers and an extra drizzle of that delicious sauce (if you like) and enjoy!
Notes
I made a small batch because I’m not sure if my kids will eat it, but you could easily double or triple this recipe to make enough meat for a crowd.