Barbecued Beef Sandwiches
CATEGORIES
INGREDIENTS
  • 3 pounds boneless beef chuck shoulder roast
  • 2 cups ketchup
  • 1 medium onion, chopped
  • 1/4 cup cider vinegar
  • 1/4 cup dark molasses
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 12 Kaiser Rolls
DIRECTIONS
  1. Cut roast in half; place in crock pot. Combine remaining ingredients, except buns in large bowl. Pour sauce mixture over roast. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
  2. Remove roast from sauce; cool slightly.
  3. Trim and discard excess fat from beef.
  4. Shred meat using two forks.
  5. Let sauce stand 5 minutes to allow fat to rise. Skim off fat.
  6. Return shredded meat to slow cooker. Stir meat to evenly coat with sauce. Adjust seasonings. Cover; cook 15 to 30 minutes or until hot.
  7. Spoon filling into sandwich buns and top with additional sauce, if desired.