Southwestern Pulled Beef Sandwiches

It's been decided by my mom and I that Costco really does have the best fresh meat around here, and this pulled beef just amplifies our point even more. We made a quick run to Costco to pick up some necessities after returning from the beach, and walking by the meat section I seemed to instantly crave some good pulled beef/pork barbecue. So, after convincing my mom that it really was worth it to buy two hefty chuck roasts, which by the way had been packaged earlier that day for prime freshness, I set out on a quest to find the perfect recipe.

Last summer my mom had made homemade pulled pork which was fabulous, but the sauce was separate from the pork and you had to pour it over your sandwich. While that was all good and well, I wanted a one pot meal so that the sauce and the meat both had the incredible flavors from them melding and cooking together. As I searched though, a lot of the recipes copped out and used store bought barbecue sauce or copious amounts of ketchup which simply didn't fly with me, until I found this one on the food network.

After tweaking the recipe a bit with what we had in our house as well as my own personal preferences, it turned out amazing and left everyone at the table fully satisfied, or as we say, fat and happy :)

Southwestern Pulled Beef Sandwiches

Adapted from Foodnetwork.com

4-5 pound chuck roast

kosher salt and black pepper for seasoning

2 tablespoons olive oil

5 whole garlic cloves, peeled and smashed

1 vidalia onion

1 tablespoon chili powder

2 teaspoons cumin

1/4 cup apple cider vinegar

1 cup water

1 28 ounce can crushed tomatoes

1 chipotle in adobo

2 bay leaves

3 tablespoons molasses

Season both sides of he beef with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and sear until browned on both sides, about 3-4 minutes on each side. Transfer the meat to the slow cooker; but leave the skillet on.

Add the garlic cloves, sliced onion, chili powder, and cumin to the skillet and stir for 1 minute. Then, add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Add the tomatoes, chipotles, bay leaves, and molasses. Cover the cooker, set it on low, and cook about 8 hours.

To serve, pull the brisket apart with two forks and dish over your favorite bread open face or packed inside a bun!