All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1         ea                 4-5 lb Fresh beef chuck-eye roast
1/2      C                  Spice Union Beef Barbeque Rub
2         Tbsp             Coconut Oil
2         C                  Onion- diced
3         ea                Garlic cloves- minced
1/3      C                  Dark Molasses
1/2      C                  Ketchup
2         Tbsp             Worcestershire sauce
1         Tbsp             Brown Mustard
1         ea                2 oz Packet of onion soup mix
8         ea                Soft rolls

 

1. Preheat your oven to 300°F.

2. Preheat a large cast iron pan to medium high heat.

3. Separate the beef chuck-eye roast into two lobes.

4. Trim the excess fat off each of the beef lobes.

5. With a paper towel, pat dry the beef lobes.

6. Season the beef with 1/3 C of the Spice Union Beef Barbeque Rub.

7. Add the coconut oil to the cast iron pan.

8. Place the beef lobes into the cast iron pan.

9. Brown the beef on both sides, giving it a dark, thick crust.  This could take 5-6 minutes per side.

10. Remove the beef from the cast iron pan and place in a Dutch oven.

11. Lower the heat on the cast iron pan to medium heat.

12. Add the diced onion to the cast iron pan.  Sauté the onion for 2-3 minutes until translucent.

13. Add the garlic, molasses, ketchup, Worcestershire sauce and brown mustard to the cast iron pan.

14. With a wooden spatula, scrape the fond from the bottom of the cast iron pan.

15. Pour the onion mixture over the beef in the Dutch oven.

16. Sprinkle the remaining Spice Union Beef Barbeque Rub and the onion soup mix over the beef in the Dutch oven.

17. Cover the Dutch oven and place in the preheated oven.

18. Cook the beef for approximately 3 hours or until it reaches an internal temperature 175°F and is fork tender.

19. Remove the beef from the Dutch oven and let it rest for 15 minutes.

20. Let the liquid in the Dutch oven sit for 4-5 minutes, then skim the fat off the top of the liquid.

21. Using two large forks, shred the beef into large chunks.  Remove any fat as you shred the beef.

22. Add the beef back to the Dutch oven.  Gently toss to coat with the liquid.

23. Serve on soft buns topped with your favorite coleslaw.