This is a Cooking Light recipe from 2005 (I think). I have modified it a bit, kind of a lot, but the flavors work really well. It makes a great sandwich. And great leftovers and if you are lucky there will be some to put in the freezer for a few weeks from now and a very easy dinner – or lunch.
1 medium yellow onion, sliced
2 garlic cloves, whole
2 Tbs canola oil
1 Tbs McCormick Montreal blend (can’t say enough good things about this)
15 ozs can beef broth, low sodium
4 pound boneless chuck roast, trimmed
1 cup sweet hickory barbecue sauce (Bull’s Eye)
1 can whole-berry cranberry sauce
Rolls – French Hamburger Buns
Slaw (homemade) – see below
In a large cold pot, put 2 Tbs of oil and add sliced onions and garlic cloves. Heat on low until onions are soft but not browned. Add McCormick Montreal blend, beef broth and chuck roast (cutting it in half if necessary). It does not look like enough liquid, but we are braising people. Not boiling. Bring to boil and reduce to simmer. Cover. Simmer three hours, turning the meat every half an hour or so. This is rather forgiving.
When the beef is just falling apart, remove from heat and let sit for 15 minutes. Shred with forks and add barbecue sauce and cranberry sauce and stir well to combine. Heat over low until heated through.
Serve on buns, or cool and refrigerate for the next day (good idea!).
Okay – now for cole slaw. Another no recipe recipe – sorry – sometimes this is just the way I cook.
Equal parts Duke’s mayonnaise and sour cream – a pinch of salt, a couple grinds of black pepper and a splash of apple cider vinegar. Taste. Then add enough sugar to balance the vinegar – this is a total personal preference thing. Now here is where things get interesting. I always make the dressing first and then add in enough cole slaw mixture to make it – not sure how to word this – not too soupy and not to dry. Is that helpful? I think not.
It is, however, the way my mom made cole slaw and it works for me. Although I purchase cole slaw mix instead of shaving a whole cabbage, like my mom did. I do tend to make a bunch of small batches of slaw instead of a big bowl because, to my mind, cole slaw gets messy after a day or so. By using a small bowl, it helps with proportions and makes enough for a day or two – then you can do it all again and make more later in the week.
30 October 2017