Barbecued Beef Sandwiches
Author: Kitchens
  • 3 pounds lean boneless chuck roast
  • 3/4 Cup ketchup
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons brown sugar
  • 1 garlic clove, crushed
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons red wine vinegar
  • 1/4 teaspoon liquid smoke flavoring
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 French rolls or sandwich buns
  1. This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat.
  2. Place beef in slow-cooker.
  3. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8-9 hours. Refrigerate 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.
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