Barbecued Beef Sandwiches for a Crowd
INGREDIENTS:
3 lb Lean boneless chuck roast
3/4 c Ketchup
1 tb Dijon mustard
2 tb Brown sugar
1 Garlic clove, crushed
1 tb Worcestershire sauce
2 tb Red wine vinegar
1/4 ts Liquid smoke flavoring
1/4 ts Salt
1/8 ts Pepper
10 French rolls or sandwich
-buns
3 lb Lean boneless chuck roast
3/4 c Ketchup
1 tb Dijon mustard
2 tb Brown sugar
1 Garlic clove, crushed
1 tb Worcestershire sauce
2 tb Red wine vinegar
1/4 ts Liquid smoke flavoring
1/4 ts Salt
1/8 ts Pepper
10 French rolls or sandwich
-buns
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
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