barbecued beef sandwiches

10 Servings
3 pounds Lean boneless chuck roast
¾ cup Ketchup
1 tablespoon Dijon mustard
2 tablespoons Brown sugar
Garlic clove, crushed
1 tablespoon Worcestershire sauce
2 tablespoons Red wine vinegar
¼ teaspoon Liquid smoke flavoring
¼ teaspoon Salt
⅛ teaspoon Pepper
10  French rolls or sandwich buns

This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat.

Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate or prepare sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup sauce. Reheat in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce, if desired.

Crockery Favorites, Mable Hoffman

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