Ingredients
- 2.5 to 3 lbs lean boneless – chuck roast
- 1/4 c tomato ketchup
- 1 T Dijon-style mustard
- 2 T brown sugar
- 1 garlic clove, crushed
- 1 T Worcestershire sauce
- 2 T red wine vinegar
- 1/4 t liquid smoke flavoring
- 1/4 t salt
- 1/8 t pepper
- 10 to 12 French rolls or – sandwich buns
Preparation method
- Place beef in slow cooker. Combine remainin ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now.
- Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microsave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.
Posted by Chef M.H. on August 4th, 2010
