CHARLES TOWN – Hungry for barbecue but don’t want to wait till you have a leisurely weekend free to get out your grill?
Look instead to your slow-cooker, which will let you wrap up a busy workday and come home to a tender, slow-cooked roast. In the comfort of your kitchen, you’ll be able to transform the beef into shredded barbecue sandwiches in a snap.
You can put together a sweet and tangy homemade cole slaw to top your sandwich and then serve alongside a chilled side dish that’s an upgrade on the traditional three-bean salad (this one’s made with – count ‘em – four kinds of beans: green, wax, lima and kidney).
It’s a quick, easy meal that packs a summertime taste any day of the week, anytime of the year.
1 (3 1/2-pound) eye-of-round roast,
cut in half vertically
2 teaspoons salt, divided 2 garlic cloves, pressed
1 (10-ounce) can condensed beef broth 1 cup ketchup
1/2 cup dark brown sugar (firmly packed) 1/2 cup lemon juice
3 Tablespoons steak sauce 1 teaspoon coarse ground pepper
1 teaspoon Worcestershire sauce
Sprinkle beef evenly with 1 teaspoon salt. Stir together remaining 1 teaspoon salt, garlic and next seven ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker and pour remaining mixture over beef.
Cover and cook on high for seven hours. Keeping the beef in the slow cooker, use two forks to shred the roast. Serve in rolls or buns. Makes 12 sandwiches.
6 cups shredded red cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 Tablespoons vinegar
2 Tablespoons vegetable oil
2 1/2 Tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time. Makes six servings.
3/4 cup sugar
1 cup white vinegar
1 Tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans
In a large bowl, whisk together the sugar, vinegar and vegetable oil. Stir in the celery, green pepper, red onion and pimentos.
In a colander, pour the green beans, wax beans, lima beans and kidney beans and rinse with cold water. When drained, add bean mixture to salad.
Marinate for one day in the refrigerator, either in a bowl or in a large jar. Shake, turn or stir every three hours or so. Makes 10 servings.