Bar C Ranch Pulled Beef

Those Lazy Hazy Crazy Days of Summer are Here!

Summer means long days dripping with sunshine, haying season, fencing, wading in the creek, long days in the saddle and plenty of friends and family dropping in on their vacation. These ranch recipes are easy to prepare and give ample time for visiting — or (reality check) running into town for haying equipment parts.

Bar C Ranch Pulled Beefcooking410-4

By Sharon Cooper (Ash’s Mom), Senlac, Sask.

Serves quite a few

1 medium onion, chopped
1/2 cup ketchup
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp paprika
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1 1/2 tsp salt
1 1/4 tsp black pepper
4 lbs boneless beef roast (may be used whole or cut into fours)

Method:

In a 4 1/2 to 6 qt. slow cooker pot, stir in all the sauce ingredients and mix well. Add beef to the well-mixed sauce and turn to coat well.
Cook on low setting 8 – 10 hours. Transfer beef to bowl, turn slow cooker to high and boil sauce until slightly thickened.
While sauce is boiling, use two forks to pull meat into shreds. Return shredded meat to slow cooker and toss with sauce.
Reheat on high if necessary. Spoon meat mixture onto buns.

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