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Barbecued Beef Sandwiches Recipe
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| Ingredients | | | 3 | pound | beef, lean, boneless, chuck roast | | | 3/4 | cup | ketchup | | | 1 | tablespoon | mustard, dijon | | | 2 | tablespoon | sugar, brown | | | 1 | each | garlic, clove, crushed | | | 1 | tablespoon | worcestershire sauce | | | 2 | tablespoon | vinegar, red wine | | | 1/4 | teaspoon | liquid smoke flavoring | | | 1/4 | teaspoon | salt | | | 1/8 | teaspoon | pepper | | | 10 | each | french rolls, or sandwich buns | | | | | |
Directions:
| 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.
This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat.
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