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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