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Beef Chuck Slow Cooked BBQ Barbeque Ting-Town Minnesota

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“We cannot stop eating this! Our lives will not be the same! Found on Allrecipes: This recipe is adapted from a famous sandwich that was served at Ting-Town, a drive-in closed since the 1970's, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef slathered on open face hamburger buns makes the dish extra authentic. We used an ultra spicy, high quality bbq sauce. I definitely recommend adding some "heat" (cayenne, tabasco, red pepper flakes, chipotle, etc) if you like spice. I also added about 2-3 tablespoons cornstarch into the cold sauce ingredients at the onset based on many All Recipe reviews that cooks were thickening the sauce after the cooking. This worked out great for me. It was still somewhat soupy (but they are supposed to be served open-faced and messy). If you want them to be neat and between the bun, just thicken it to your liking, or cook it with more beef. I slow-cooked in dutch oven in the oven. Times/servings/yields are estimates.”
8hrs 10mins
2 1/2 quarts

Ingredients Nutrition


  1. Combine the celery, onion, garlic, ketchup, barbeque sauce,.
  2. mustard, beer, cider vinegar, Worcestershire sauce, brown sugar,.
  3. chili powder, salt, and pepper in a bowl; stir until well blended.
  4. Place the chuck roast in a slow cooker or slow cook in the oven at
  5. Pour the sauce evenly over the meat.
  6. Cover and cook the roast on HIGH for 3 hours.
  7. Reduce heat to LOW, and continue cooking.
  8. until very tender, about 4 hours more.
  9. About 1/2 hour before serving, remove the chuck roast.
  10. from the slow cooker and shred the meat with a large fork.
  11. Return the meat to the slow cooker,.
  12. and cook uncovered so the sauce thickens, on LOW for 20 minutes.
  13. To serve, dip the flat sides of hamburger buns.
  14. into the sauce and top with meat.

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