Tangy barbecue sandwiches
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Celery; chopped |
| 1 | cup | Onion; chopped |
| 1 | cup | Ketchup |
| 1 | cup | Barbecue sauce |
| 1 | cup | Water |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Garlic powder |
| 1 | Boneless chuck roast (3 to 4 pounds), trimmed | |
| 14 | Hamburger buns; split (up to 18) | |
Directions
In a slow cooker, combine the first 12 ingredients; mix well. Add roast.
Cover and cook on high for 6-7 hours or until tender. Remove roast; cool.
Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings. NOTES : "Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers." Submitted by Debbi Smith, Crossett, Arkansas.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@... on Jul 23, 1997