Dear New upcoming 28th year of life,
Here’s the deal! I like carrot sticks. I’m going to keep eating those. I like oatmeal cookies. I’m going to continue to consider them a breakfast of champions. I’ll drink green juices. I’ll even like it.
Also… I’m going to continue to follow 3 people on Facebook that I don’t actually like. It’s that ‘keep your enemies close’ thing.
I’m going to drink tea, but I’ll always love soda more.
I’ll go to church. I’ll volunteer… and I’ll try to be better all the time. I’ll try most sincerely. I’ll try to love more and text less.
I’m going to find a new bourbon to appreciate. That should be bonkers fun.
I’m going to eat real dinners, unless eating cold cereal while reading Food and Wine magazine makes more sense.
That’s where this roasted beef sandwich comes in. Gorgeous. Glorious. Blessed day! This could be the answer to unanswered questions. Slow cooking, good smelling, tender tender, sandwich goodness.
Alright up coming 28th year, I’m gonna getcha!
There is such beauty in the simplicity of this recipe. Beef roast is combined with brown sugar, lots of roasted garlic, beer, and spices. I used a slow cooker (crock pot)… but a large dutch oven also works well too! Beef is slooooooow cooked to tender perfection. This takes hoooouuuurrrsss. You can do all sorts of things in the time it takes for this roast to simmer, cook, and make your home smell amazing.
Errands. Emails. Closet organizing. Nail painting. Cookbook browsing. Facebook stalking… imagine the things you could do.
After cooking the meat is removed from the liquid and shredded with two forks. It falls apart, really. It is a perfect thing.
The roasted beef is matched with brioche buns and spicy horseradish mayonnaise. Major delicious. Major boy food. Major family food. Set it and forget it…. and then be amazed at what an amazing chef you are! I’m telling you if you work at it you can get what I call the sparkle not every chef out there has the sparkle but many do… Just think about it!
Brown Sugar and Roasted Garlic Pulled Beef Sandwiches
4 pound beef pot roast 1 teaspoon salt 1 teaspoon pepper 1 teaspoon smoked paprika 1 teaspoon onion powder 1/3 cup loosely packed brown sugar 8 to 10 ounces beer 2 heads roasted garlic your favorite buns or rolls for serving!
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.