Barbecued-Beef Sandwiches
Barbecued-Beef Sandwiches
Cooking Light, September 1999
So, it all depends on the barbecue sauce, obviously. The only stuff I had on hand that I could think of was this chocolate barbecue sauce. It didn’t taste like chocolate, obviously, but it was more sweet than I think CTM would have liked. I liked it. I thought it was really good, but a little on the sweet side. I threw it all in the crock pot and allowed it to cook while we were running errands on Saturday.
Oh, and making cole slaw with cider vinegar just doesn’t taste the same as with white vinegar. We have a bazillion kinds of vinegar, but no white vinegar. Go figure!
Knife
Cutting board
Measuring cups and spoons
Crockpot
Yield: 6
Barbecued-Beef Sandwiches
Ingredients
- 2 pounds boned chuck roast
- 2 cups vertically sliced onion
- 1 cup bottled barbecue sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6 (2-ounce) Kaiser rolls or hamburger buns, toasted
Instructions
- Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.
- Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 510Total Fat 24gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 664mgCarbohydrates 34gFiber 2gSugar 20gProtein 40g
