Look, this isn't Thai, but hear me out — I'd add 2 tablespoons fish sauce (nam pla) and 1 tablespoon tamarind paste to that sauce mix. Trust me. But if you want to keep it American, trim your chuck roast and cut into 4 equal pieces.
Toss the beef pieces into your slow cooker.
Whisk together barbecue sauce, apricot preserves, Dijon mustard, and brown sugar. Pour over beef. Add the diced bell pepper and sliced onion. (The sweet-tangy balance here reminds me of Thai som tam dressing — you want that interplay)
Cover and cook on low 7-8 hours until the beef shreds easily with a fork.
Remove beef, shred with two forks, then stir back into the sauce.
Cook uncovered on low another 20-30 minutes to concentrate the flavors.
Pile the saucy beef onto split Kaiser rolls. Serve immediately.
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