Gluten Free Shredded BBQ Beef

It took us a while to try this recipe.  We usually make pulled pork, or a shredded BBQ chicken.  But never a shredded beef.  But the recipe from America's Test Kitchen turned out to be delicious.  We froze leftovers in two packages (it made a lot!)

The recipe is a slow cooker recipe, that could probably be adapted to for the instant pot.  There is a lot of prep for this recipe.  So if you are going to run the slow cooker during the day while at work, I suggest doing some of the prep the night before.

Ingredients

4 oz bacon (about for slices), chopped small
2 onions (medium)
2 tbsp chili powder (optional)  It should give it some tang
1 tbsp paprika
1.5 cups ketchip
1.5 cups coffee
1/4 cup packed brown sugar
2 tbsp mustard
5lbs outside round roast / boneless beef chuck trimmed and quartered
1 tbsp hot sauce (optional)
1 tbsp cider vinegar

Directions

1.  Cook bacon over medium heat until crisp.  Add onions, chili powder, paprika, and cook until onions are softened. (8 to 10 minutes)
2. Stir in ketchup, coffee, brown sugar, and 1 tbsp of mustard.  Simmer until thickened and measures about 4 cups.  Transfer 2 cups of mixture to slow cooker and keep reserve for later.
3. Season beef with salt and pepper and nestle in slow cooker.  Cover and cook in slow cooker for 9 to 11 hours on low or 5 to 7 hours on high.
4. When beef is tender, transfer beef to a large bowl and shred into bite size pieces.
5. Let sauce settle for 5 minutes and skim fat from top and strain
6. Simmer sauce for 20 to 30 minutes until reduced to 1 cup.  Whisk in reserved mixture, with hot sauce, cider vinegar, and 1 tbsp of mustard.  Simmer for a few minutes and add salt and pepper to taste
7. Toss shredded beef with 1.5 cups of sauce and keep remaining for serving and keeping the beef moist.

Sauce notes

I skimmed fat, but didn't strain.  I kept the bacon pieces in.

When I reduced the sauce, I added the mixture then reduced.  I just didn't reduce to one cup.  I just let it go for 20 minutes.