Barbecued beef sandwiches
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean boneless chuck roast |
| ¾ | cup | Ketchup |
| 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 |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 10 | French rolls or sandwich buns | |
Directions
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