John Myers
Ingredients for 6 servings:
- 1 ½ kg roast beef from the leg
- 4 m.-sized onion(s)
- 3 cloves garlic
- 1 jar gherkin(s), cut into sticks
- 400 ml barbecue sauce
- Beef broth
- 200 g Cheddar cheese, red, grated
- 1 cup crème fraîche
- 1 bunch of spring onions
- 12 rolls (ciabatta rolls)
- Mustard
- salt and pepper
- Fat
- chili
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 45 minutes
a burger with beef, cheddar cheese and BBQ sauce
Cut the onions into rings and the garlic into small slices. Season the beef roast with pepper and sear it on all sides in a little fat. Layer the onion rings at the bottom of the Crock-Pot. Add the garlic and place the seared beef roast on top. Add a little water to the pan to loosen the juices and add it to the slow cooker. Add the cucumber sticks and their liquid and top up with beef broth until the roast is covered with liquid and no longer visible. Simmer on low heat for 8 hours. Strain the liquid through a sieve and return the roast, onions, garlic, and cucumbers to the pot. Shred the roast with two forks or a food processor until you get a tuna-like mass. It shouldn’t be too mushy and there may be a few larger pieces. Add the barbecue sauce to taste and mix well. Season with salt, pepper, mustard, and chili powder, if desired. Simmer on high heat for 1 hour. Place a generous portion of meat on a sliced bun. Sprinkle with cheddar cheese. Spread a dollop of crème fraîche over the top and garnish with sliced spring onions.
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