Barbecued Beef Sandwich Photo
Barbecued Beef Sandwich
Cook Time: 9 to 10 hours (LOW) • 4 to 5 hours (HIGH)
Prep Time: 20 to 25 minutes
Yield: Makes 12 servings
Ingredients:
3
pounds boneless beef chuck shoulder roast

2
cups ketchup

1
medium onion, chopped

1/4
cup cider vinegar

1/4
cup dark molasses

2
tablespoons Worcestershire sauce

2
cloves garlic, minced

1/2
teaspoon salt

1/2
teaspoon dry mustard

1/2
teaspoon black pepper

1/4
teaspoon garlic powder

1/4
teaspoon red pepper flakes

Sesame seed buns, split



 
Preparation:
1.
Cut roast in half; place in slow cooker. Combine remaining ingredients, except buns in large bowl. Pour sauce mixture over roast. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

2.
Remove roast from sauce; cool slightly. Trim and discard excess fat from beef. Shred meat using two forks.

3.
Let sauce stand 5 minutes to allow fat to rise. Skim off fat.

4.
Return shredded meat to slow cooker. Stir meat to evenly coat with sauce. Adjust seasonings. Cover; cook 15 to 30 minutes or until hot.

5.
Spoon filling into sandwich buns and top with additional sauce, if desired.



Nutritional Information:
Serving Size:
Sodium 617 mg
Protein 20 g
Carbohydrate 13 g
Cholesterol 82 mg
Total Fat 23 g
Calories 348


This recipe appears in: Sandwiches

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