Crockpot Shredded BBQ Beef

 I followed this recipe almost exactly, except I did add a little more sugar for sweetness and a little Tabasco for some spice.  I also ended up pulling the meat from the crock pot, draining the juice and putting it in the refrigerator while I shredded the beef.  Then I skimmed the fat from the top and added  back to the shredded beef and put it in a pot on the stove to cook down a bit.

Crockpot BBQ Beef

 

Ingredients:

• 2 1/2 to 3 lbs lean chuck roast or bottom round
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup wine vinegar
• 2 tablespoons spicy mustard or Dijon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Preparation:

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

ASIAN SALAD

This is a really tasty dressing and salad with a definite Asian flavor from the sesame oil, garlic and soy sauce.  You can use any greens or vegetables you want.  I used romaine, red onions, cucumbers and tomatoes and I bet it would be good with mandarin oranges or another fruit for added sweetness.  I didn't add the chicken since I used it as a side dish.  Also I cut the wontons into fourths instead of thirds and half a package is really more than you need, watch them closely as they will burn easily.




Sweet Sesame Dressing
Recipe from Helen Klann and Gisela Humphrey
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds
Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.



Asian Wonton Salad
Recipe from Helen Klann and Gisela Humphrey
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying
optional: cashews (Mel noted in the comments that cashews are a yummy addition, I’ll have to try it!)
Sweet Sesame Dressing
Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You’ll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.
Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine