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.

• Preparation Time: 20 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 20 mins
• Calories: 355 Calories

Ingredients

• 1 teaspoon salt
• 1 cup beer
• 2 tablespoons cider vinegar
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar, packed
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 2 tablespoons Worcestershire sauce
• 1 cup ketchup
• 3 stalks celery, sliced thin
• 1 cup barbeque sauce
• 1 large onion, coarsely chopped
• 1 tablespoon prepared yellow mustard
• 16 hamburger buns, split
• 4 pounds boneless beef chuck roast, trimmed of fat

Recipe Instructions

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.