Tangy Barbecue Sandwiches |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 14 |
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Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas Ingredients:
3 cups chopped celery |
1 cup chopped onion |
1 cup ketchup |
1 cup barbecue sauce |
1 cup water |
2 tablespoons white vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons brown sugar |
1 teaspoon chili powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half |
14 to 18 hamburger buns, split |
Directions:
1. In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender.
2. Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture. Yield: 14-18 servings.
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