Recipe: Slow Cooker Beef Sandwiches with Avocado Aioli (makes 12-16 sandwiches)

SLOW COOKER BEEF SANDWICHES WITH AVOCADO AIOLI

1 (2 1/2-3-lb.) boneless beef chuck pot roast
Salt and pepper, to taste
1 medium onion, finely chopped
1/2 cup water
3 tbsp. Worcestershire sauce
1 tsp. dried oregano, crushed
3 cloves garlic, minced
FOR SERVING:
12 to 16 Kaiser rolls, split and toasted
Avocado Aioli (recipe follows)
1 cup shredded lettuce

Trim fat from meat and sprinkle with salt and pepper. Place meat in slow cooker. Add onion, water, Worcestershire sauce, oregano and garlic.

Cover; cook on Low for 8-10 hours or on High for 4-5 hours.

Remove meat from cooker, reserving juices.

Using two forks, shred the meat and serve on rolls with Avocado Aioli and shredded lettuce. If desired, drizzle meat with some of the reserved juices to moisten.

AVOCADO AIOLI

2 ripe medium-size avocados, seeded and peeled
2/3 cup finely chopped radishes
2 tbsp. mayonnaise or salad dressing
1 tbsp. lemon juice
1 clove garlic, minced
2 tsp. snipped fresh oregano (or 1/2 tsp. dried and crushed)
1/4 tsp. salt

In a small bowl, slightly mash avocados with a fork. Stir in remaining ingredients for the Aioli. Cover and refrigerate up to 24 hours.

Makes 12-16 servings
Source: New Flavors From Your Crockery Cooker by Better Homes and Gardens