| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Sandwiches, Taste of ho |
14 |
Servings |
INGREDIENTS
| 3 |
c |
Celery; chopped |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Ketchup |
| 1 |
c |
Barbecue sauce |
| 1 |
c |
Water |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Garlic powder |
| 1 |
|
Boneless chuck roast (3 to 4 pounds), trimmed |
| 14 |
|
Hamburger buns; split (up to 18) |
INSTRUCTIONS
In a slow cooker, combine the first 12 ingredients; mix well. Add roast.
Cover and cook on high for 6-7 hours or until tender. Remove roast; cool.
Shred meat and return to sauce; heat through. Use a slotted spoon to serve
on buns. Yield: 14-18 servings.
NOTES : "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." Submitted by Debbi Smith,
Crossett, Arkansas.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#688 by NGavlak@aol.com on Jul 23, 1997
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