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2.5 to 3 lbs lean boneless chuck roast
1/4 cup tomato ketchup
1 Tbs Dijon-style mustard
2 Tbs brown sugar
1 garlic clove, crushed
1 Tbs Worcestershire sauce
2 Tbs red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp pepper
10 to 12 French rolls or sandwich buns
Place beef in slow cooker. Combine remainin ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now.
Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microsave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.
Servings: 12
1/4 cup tomato ketchup
1 Tbs Dijon-style mustard
2 Tbs brown sugar
1 garlic clove, crushed
1 Tbs Worcestershire sauce
2 Tbs red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp pepper
10 to 12 French rolls or sandwich buns
Place beef in slow cooker. Combine remainin ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now.
Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microsave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.
Servings: 12
