Barbecued Beef Sandwiches Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: 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: 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
Source from luhu.jp
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
Source from luhu.jp