Ting-Town Barbeque Beef Sandwich

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.

INGRIDIENT

3 stalks celery, sliced thin

1 large onion, coarsely chopped

4 cloves garlic, minced

1 cup ketchup

1 cup barbeque sauce

1 tablespoon prepared yellow mustard

1 cup beer

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar, packed

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

4 pounds boneless beef chuck roast, trimmed of fat

16 hamburger buns, split

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

NUTRITION FACT

Per Serving: 355 calories; protein 17.5g; carbohydrates 35.3g; fat 15.1g; cholesterol 51.6mg; sodium 801mg.

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