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Barbecue Beef Sandwiches

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Shredded Beef Barbecue

Shredded Beef Barbecue

Diana Rattray
Serve this tender, delicious slow cooker shredded beef on toasted split buns or slider buns with extra barbecue sauce, fries, and coleslaw.

Yield: Serves 8 to 10

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

Preparation:

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 10.

 

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