Yield: 10 Servings
|3 pounds||Lean boneless chuck roast|
|1 tablespoon||Dijon mustard|
|2 tablespoons||Brown sugar|
|1||Garlic clove, crushed|
|1 tablespoon||Worcestershire sauce|
|2 tablespoons||Red wine vinegar|
|¼ teaspoon||Liquid smoke flavoring|
|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