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Barbecued beef sandwiches
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| Artist: |
_ |
| Categories: |
Barbecue, Beef, Crockpot, Sandwiches |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | HOFFMAN'S CROCKERY FAVORITES | | 2 1/2
| lbs | To 3-lb. lean boneless chuck | | | -roast | | 3/4
| cup | Tomato ketchup | | 1
| tbsp | Dijon mustard | | 2
| tbsp | Brown sugar | | 1
| cl | Garlic, crushed | | 1
| tbsp | Worcestershire sauce | | 2
| tbsp | Red wine vinegar | | 1/4
| tsp | Liquid smoke flavoring | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper | | 10
| | To 12 French rolls or sand- | | | -wich buns |
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Procedures:
| 1 | Place beef in slow cooker. | | 2 | Combine remaining ingredients, except rolls. | | 3 | Pour over meat. | | 4 | Cover and cook on low 8 to 9 hrs. | | 5 | Refrigerate or prepare sandwiches now. | | 6 | Shred beef by pulling it apart with 2 forks; add 1 cup sauce. | | 7 | Reheat mixture in microwave or on stovetop. | | 8 | Spoon on warm, open face rolls or buns. | | 9 | Top with additional warm sauce, if desired. | | 10 | Makes 10 to 12 servings. | | 11 | per serving - 420 cal, 29 g pro, 42 g carbo, 14 g fat, 75 mg chol, 711 mg sod | | 12 | author - mable hoffman |
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