Recipe: Barbecued Beef Sandwiches (using chuck roast, crock pot)
SandwichesBARBECUED BEEF SANDWICHES
3 lb lean boneless chuck roast
3/4 cup ketchup
1 tbsp Dijon mustard
2 tbsp brown sugar
1 garlic clove, crushed
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp ground black pepper
10 French rolls or sandwich buns (for serving)
Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat.
Cover and cook on LOW 8-9 hours. Refrigerate or prepare sandwiches now.
TO MAKE SANDWICHES:
Shred beef by pulling it apart with 2 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.
TO MAKE AHEAD:
This may be cooked a day ahead and refrigerated overnight. Skim fat off top and reheat.
Makes 10 servings
Adapted from source: Crockery Favorites by Mable Hoffman
3 lb lean boneless chuck roast
3/4 cup ketchup
1 tbsp Dijon mustard
2 tbsp brown sugar
1 garlic clove, crushed
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp ground black pepper
10 French rolls or sandwich buns (for serving)
Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat.
Cover and cook on LOW 8-9 hours. Refrigerate or prepare sandwiches now.
TO MAKE SANDWICHES:
Shred beef by pulling it apart with 2 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.
TO MAKE AHEAD:
This may be cooked a day ahead and refrigerated overnight. Skim fat off top and reheat.
Makes 10 servings
Adapted from source: Crockery Favorites by Mable Hoffman
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