Ingredients

• 2 1/2 lb. lean boneless chuck roast
• 1/4 cup tomato ketchup
• 1 tablespoon Dijon-style mustard
• 2 tablespoons brown sugar
• 1 garlic clove -- crushed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/4 teaspoon liquid smoke flavoring
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 10 French rolls or sandwich buns -- (10 to 12)

Directions

1. Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.

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