We’re just back from hauling our slow cooker, filled with Tangy Beef Barbecue, to a picnic table at a river overlook.
Our backyard is embarrassingly weedy. We’re still going through mail that came while we were away at a bunch of meetings and conferences. Things around the house are not quite calm and orderly. So we weren’t ready to host a cookout at home.
But we couldn’t miss this gorgeous, low-humidity, brilliantly sunshiny Sunday. So we invited our kids to join us at the park high above the Susquehanna River where you see islands and bridges and dams in the distance.
I cooked the Beef Barbecue at home, and then we wrapped the blazing hot slow cooker in towels, settled it into a sturdy box, and put it in the trunk.
I made lemonade the night before the picnic and stuck it in our old fridge that’s so cold it half-freezes whatever is in it overnight. So the lemonade was properly slushy by the time we were packing the car.
The drink went into the cooler—with two jobs to do: help keep the other cold food in the cooler properly cold, and slake our thirst when we landed in the river park.
Along into the cooler went deviled eggs, chopped and sliced ingredients for putting a strawberry spinach salad together, and a black raspberry pie.
The Beef Barbecue was still hot as we filled our plates under the trees, and we hadn’t had to drag charcoal or get overheated while grilling in the summer’s heat.
Remember—your slow cooker is a great summertime friend!
We love this Beef Barbecue in sandwich rolls, or spooned over cooked rice or pasta.
Tangy Barbecue Sandwiches
Fix-It and Forget-It Cookbook, Revised and Updated, page 131
Makes 14-18 sandwiches
Prep Time: 20 minutes
Cooking Time: 6-7 hours
Ideal slow-cooker size: 5-qt.
3 cups chopped celery
1 cup chopped onions
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
½ tsp. pepper
½ tsp. garlic powder
3- to 4-lb. boneless chuck roast
1. Combine all ingredients except roast in slow cooker. When well mixed, add roast. Spoon sauce up and over roast.
2. Cover. Cook on High 6-7 hours.
3. Remove roast from cooker. Cool and then shred meat with two forks.
4. Return shredded meat to sauce and stir well. Heat through.
5. Serve on rolls or over cooked rice, pasta, or potatoes.