The perfect meal for a casual crowd. Serve with coleslaw, potato salad, a variety of pickles -- and let the party begin!
1 cup sliced onion
1 cup prepared chicken broth
1/2 cup red wine vinegar
1/2 cup brown sugar, packed
1/4 cup tomato paste
2 tbsp. soy sauce
2 tbsp. prepared mustard
4 garlic cloves, minced (or 1 tsp. powder)
1/2 tsp. salt
3 lbs. boneless blade (or chuck) roast
12 kaiser rolls (or your favorite), split
Makes 12 beef buns
Combine first 9 ingredients in 3 1/2 to 4 quart slow cooker.
Turn until coated.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Transfer roast to large plate.
Cover to keep warm.
Skim and discard any fat from surface of liquid in slow cooker.
Strain liquid throuth sieve into large frying pan.
Transfer solids to small bowl.
Bring liquid to a boil on medium-high.
Boil gently for about 15 minutes, stirring occasionally, until sauce is thickened and reduced by almost half.
Makes about 1 3/4 cups sauce.
Shred beef with 2 forks.
Add to sauce.
Add reserved solids.
Makes about 5 cups shredded beef mixture.
Divide and spoon beef mixture onto bottom half of each roll.
Cover each with top half of roll.