| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Entree, Carnivore, Beef, Crock | 10 | Servings |
INGREDIENTS
| 3 | lb | Lean boneless chuck roast |
| 3/4 | c | Ketchup |
| 1 | tb | Dijon mustard |
| 2 | tb | Brown sugar |
| 1 | Garlic clove, crushed | |
| 1 | tb | Worcestershire sauce |
| 2 | tb | Red wine vinegar |
| 1/4 | ts | Liquid smoke flavoring |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 10 | French rolls or sandwich buns |
INSTRUCTIONS
This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat. Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate or prepare sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup sauce. Reheat in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce, if desired. Crockery Favorites, Mable Hoffman From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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