Barbecued Beef Sandwiches
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 20 minutes
Cook time: 360 minutes
Serves 12 people
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
Directions
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Cut roast in half and place into the Crock-pot slow cooker.
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Combine ketchup, onion, vinegar, molasses, Worcestershire sauce, garlic, salt, mustard, black pepper, garlic powder, and red pepper flakes in large bowl.
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Pour sauce mixture over roast.
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Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours or until done.
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Remove roast from cooking liquid; cool slightly.
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Trim and discard excess fat from beef.
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Shred meat with 2 forks.
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Let cooking liquid stand 5 minutes to allow fat to rise.
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Skim off fat.
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Return meat to stoneware.
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Stir to evenly coat meat with sauce.
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Adjust seasonings if desired.
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Cover and cook on LOW 15 to 30 minutes or until hot.
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Spoon filling into sandwich buns and top with additional barbecue sauce if desired.