This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.
Provided by Xoloitzcuintli
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h40m
Yield 16
Number Of Ingredients 15
Steps:
- To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
- Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
- About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
- To serve, dip the flat sides of hamburger buns into the sauce and top with meat.
Nutrition Facts : Calories 355 calories, Carbohydrate 35.3 g, Cholesterol 51.6 mg, Fat 15.1 g, Fiber 1.7 g, Protein 17.5 g, SaturatedFat 5.6 g, Sodium 801 mg, Sugar 9.9 g
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