It’s Friday — let’s get cooking.
Yes, this is a crockpot recipe. I’m ready for it.
This post is a late addition to my football food list — I made these sandwiches a couple of weeks ago with plans to publish sooner, but the weather was still sweltering and these felt too cozy for summer. They screamed sweaters, sweatpants and warm comfort, so I held off until the season felt right.
I needed a little more time to savor late-summer corn and tomatoes, and to get one last taste before their season ended. Call it sentimental food nostalgia — I can be dramatic about produce.
Now the temperature has finally dipped into the 60s and I couldn’t be more excited. Sixty degrees all year would be my ideal climate.
This pulled pot roast takes a little more attention than the typical “set-it-and-forget-it” crockpot meal, but it’s still simple. Roast a couple heads of garlic, mash the cloves, and stir them in at the end. The garlic transforms the beef, and the flavors deepen the longer it sits — truly an explosion of taste.
The sandwiches are juicy, so if you prefer a firmer bun use a kaiser roll or a sturdier roll to avoid a soggy result. I used soft rolls and loved them, but by the last bite the bread was soaked through — in a comforting, gravy-on-white-bread kind of way. That warm nostalgia took me straight back to my mom’s post-Thanksgiving turkey on white bread smothered in gravy. Total comfort food.
These sandwiches are full of flavor on their own, but they also welcome additions: cheeses, aioli, pickled vegetables, or crunchy slaw all work well. Toppings aren’t necessary, but they can add texture or a little punch if you like contrast.
I’ll happily be a little obsessive about this if it means eating it all day.
Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches
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Ingredients
- 4 pound beef pot roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/3 cup loosely packed brown sugar
- 8 to 10 ounces beer
- 2 heads roasted garlic
- your favorite buns or rolls for serving
Instructions
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Sprinkle the pot roast evenly with salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then pour the beer into the crockpot and cover. Cook on low for 8 hours. During that time, roast the garlic. Squeeze the roasted cloves and mash them with a fork.
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Once the beef is tender, remove the lid and use tongs or forks to shred the meat, discarding any large pieces of fat or gristle. Mix and shred for several minutes to incorporate the cooking liquid.
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Stir the mashed roasted garlic into the shredded beef, mix well to distribute the garlic, then cover and cook on low for another 30 minutes. The mixture can be frozen or reheated later — add a little liquid if needed when reheating.
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Gah. I just want one big, fat bite.