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Barbecue Beef Sandwiches by Doug
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| Ingredients | |
| 1 tablespoon | olive oil |
| 1/4 cup | finely diced yellow onion |
| 1/4 cup | finely diced red pepper |
| 1 pound | lean ground beef |
| 2 teaspoons | minced garlic |
| 1 can (8 ounces) | tomato sauce |
| 1/2 cup | ketchup |
| 2-3 tablespoons | brown sugar |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | prepared mustard |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| Freshly ground black pepper, to taste | |
| salt, to taste | |
Hamburger buns + 2-3 tablespoons of butter (optional)
Pickles and chips, to serve on the side!
Instructions
Set a large pot over medium-low heat. Add the olive oil and once shimmering add in the diced onion. Saute for a couple of minutes and then add in the bell pepper. Once the veggies are crisp tender, add in the garlic and stir for 30 seconds or until fragrant. Add in the lean ground beef and break up stirring until no longer pink and browned through.
Drain grease from the meat and transfer to the slow cooker. To the slow cooker, add the can of tomato sauce, ketchup, brown sugar (add to taste; if you don't like it sweet, you may only want a teaspoon or two and on the flip side you may want up to 3+ tablespoons. Remember you can always add more at the end!)
Add in the Worcestershire sauce, mustard, garlic powder, onion powder, black pepper and salt to taste.
Cover and cook on low for 2-3 hours, stirring the mixture occasionally if you can. Taste and adjust any seasonings (adding extra salt, pepper, or brown sugar) if desired.
Before serving, lightly butter both sides of the buns and toast on a hot griddle or in a large skillet over medium high heat. Serve the meat filling on top of the bun and serve with pickles and chips if desired.
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