3 cup Celery, chopped
1 cup Onion, chopped
1 cup Ketchup
1 cup Barbecue sauce
1 cup Water
2 tbsp Vinegar
2 tbsp Worcestershire sauce
2 tbsp Brown sugar
1 tsp Chili powder
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic powder
1 Boneless chuck roast (3 to 4 pounds), trimmed
14 Hamburger buns, split (up to 18)
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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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