Barbeque Beef and Bean Sandwiches

So I have been following an older blog in which a woman used a crock pot every day for a year. This means I do not have to buy a cookbook because I have been threatened with divorce if I bought another cookbook. Thus, I will be testing out her recipes on part of my blog. Her website is: http://crockpot365.blogspot.com/ and she not only has written a cookbook of her own, she was featured in Rachael Ray.

This is her recipe for Barbeque Beef and Bean Sandwiches. I will be changing it up a bit to make it my own

CrockPot Barbecue Beef and Bean Sandwiches

Day 265!

Only 100 days to go. Except for that it’s leap year.

Becky from Michigan emailed me her Cowboy Beef n Bean recipe to try. We really enjoyed it! She serves her shredded meat on hamburger buns or sandwich rolls, but I put ours on some lightly salted rice cakes. The meat is tender and juicy, and tastes great over rice the next day.

This is super easy—you probably already have all the ingredients in the house already!

The Ingredients.

–3 pound chuck roast *H Variation: I used a london broil*
–1 yellow onion, sliced in rings *H Variation: I minced my onions*
–3 cloves chopped garlic
–1 can (16.5 oz) barbecue baked beans
–2 T water
–1/4 cup prepared barbecue sauce (this wasn’t in the picture, because I needed to go get some, and wanted the meat to start cooking)
–cheese, optional
–jalapeno slices, optional
–*H variation: I also added a Sweet Mesquite spice to my meat as well as a Lawry’s Seasoning Salt*

The Directions.

You will need at least a 4 quart crockpot for this meal.

All I did was run the meat under hot water to separate it from the plastic bag. I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic. After I added them, I poured the contents of the bean can over the meat. Although Becky didn’t, I added about 2 T of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.

Add barbecue sauce.

Cover and cook on low for 8-12 hours, or until meat shreds easily with a fork. I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.

Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapenos.

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