|
|
|
|||||||
|
 |
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Barbecue Beef Sandwiches
SUBMITTED BY: susan PHOTO BY: susan Category: Barbecue Recipes
INGREDIENTS
3 to 4 pound pot roast, chuck roast or other pot roast cut
1 cup water with 2 beef bouillon cubes, beef base, or granules, or use 1 can (10 3/4 ounces) condensed beef broth 2 tablespoons minced or grated onion 1 can (15 ounces) tomato sauce 1/4 cup brown sugar 1/4 cup ketchup 3 tablespoons mustard dash Worcestershire sauce DIRECTIONS
Place roast in crockpot; add water and bouillon cubes or granules, or add 1 can (approx. 10 3/4 ounces) condensed beef broth, undiluted. Cover and cook on LOW for 9 to 11 hours, until beef is very tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.combine with remaining ingredients in the slow cooker. Cover and cook on LOW for 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over split hamburger buns or dinner rolls.
Serves 8 to 12.
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
