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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
