Description
This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.
Ingredients
- 3 stalks celery, sliced thin
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 1 cup ketchup
- 1 cup barbeque sauce
- 1 tablespoon prepared yellow mustard
- 1 cup beer
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar, packed
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pounds boneless beef chuck roast, trimmed of fat
- 16 hamburger buns, split
Instructions
- To make the sauce
- combine the celery
- onion
- garlic
- ketchup
- barbeque sauce
- mustard
- beer
- cider vinegar
- Worcestershire sauce
- brown sugar
- chili powder
- salt
- and pepper in a bowl; stir until well blended.
- Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW
- and continue cooking until very tender
- about 4 hours more.
- About 1/2 hour before serving
- remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker
- and cook uncovered so the sauce thickens
- on LOW for 20 minutes.
- To serve
- dip the flat sides of hamburger buns into the sauce and top with meat.
Prep Time: 20 mins
Cook Time: 7 hrs 20 mins
Total Time: 7 hrs 40 mins
Servings: 16