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Barbecued Beef Sandwiches
| 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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