Rating: 4.5 stars 4.4
42 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.

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Recipe Summary

prep:
20 mins
cook:
7 hrs 20 mins
total:
7 hrs 40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.

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  • Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.

  • About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.

  • To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

Nutrition Facts

355 calories; protein 17.5g; carbohydrates 35.3g; fat 15.1g; cholesterol 51.6mg; sodium 801mg. Full Nutrition
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