Wednesday, March 17, 2010

Slow Cooker BBQ Beef . . .and an Apology

So, I’ve been busy.  It’s true.  But that’s no excuse for not posting in over a month!  I’m sorry.  I’ve been busy launching a website for my little home business, Milk & Honey (, the hubby and I went to California for 4 days without the kidlet (Yippee!!), and I’ve been running all over Creation while all my friends are out on Spring Break.  However, I finally found the time to get this long promised BBQ recipe up. 

This is from  The BEST tasting BBQ beef that I’ve ever made!


-3 lb beef boneless chuck roast

-1 cup barbecue sauce

-1/2 cup peach or apricot preserves

-1 Tbsp Dijon Mustard

-2 tsp packed brown sugar

-1 small onion, sliced

1.  Trim excess fat from beef.  Cut beef into 4 pieces.  Place in slow cooker.

2.  Mix remaining ingredients; pour over beef.  Cover and cook on low heat setting 7 to 8 hours or until beef is tender.


(Sliced onions – quick note.  I NEVER put onions in anything that I cook because we aren’t fans in this house.  But the onions in this recipe get really soft and caramelized and make this dish wonderful!)


Before . . .


. . . and after.  Yum!

The night that I made this, we used the beef and made quesadillas.  All you need to do is put a burrito sized tortilla in a skillet with a little cooking spray, fill the middle with cheese and beef, fold over and brown on both sides.


Paired with the coleslaw from the last post.  Don’t you love the “vintage” plate from my Mom?  Didn’t we all grow up eating off of those plates?

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