CHIPOTLE BBQ SANDWICH

It's easy to make and cooks on top of the stove, which is great for me because my oven vents the heat out into the kitchen (I know, right?) and it can get miserably hot in the summer when I try to bake.

I like putting a lightly dressed slaw on top. The slight tartness goes really well with the smokiness of the beef.


Chipotle BBQ Sandwich

• 3-4 lb chuck roast
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tsp BBQ seasoning (I used McCormick Grill Makers)
• 1 tsp oregano
• Salt and Pepper
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 12oz. beer
• 2 cups Chipotle BBQ Sauce (I used Kraft)

Season the roast with cumin, paprika, BBQ seasoning, oregano and a sprinkle of salt and pepper, brown on all sides in oil. Add onion and garlic and cook for a minute.

Pour in the beer and enough water or beef broth to almost cover the roast. Bring to a boil, cover and simmer for 2 1/2 hours. Turn off the heat and let sit for 5 minutes.

Remove the roast to a plate and strain the sauce, reserving 2 cups. Return the reserved sauce to the pot and whisk in the Chipotle BBQ Sauce. Shred the beef and add to the pot.

Serve on toasted buns with coleslaw and more BBQ sauce if desired. (When making my sandwich, I like to use tongs to get the meat from the pot so I can let a little of the juice run off before I place it on my bun.)

NOTE: I like to lightly dress my cabbage with some red wine vinegar, celery seed, salt, pepper and a drizzle of honey.

Give it a try and let me know what you think.

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