Barbecued-Beef Sandwiches

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

Yield:

6 servings (serving size: 1 cup beef mixture and 1 roll)

Recipe from

Nutritional Information

Calories 410
Caloriesfromfat 27 %
Fat 12.2 g
Satfat 4 g
Monofat 4.5 g
Polyfat 2.1 g
Protein 34.1 g
Carbohydrate 38.4 g
Fiber 2.5 g
Cholesterol 86 mg
Iron 5.5 mg
Sodium 715 mg
Calcium 102 mg

Ingredients

2 pounds boned chuck roast
2 cups vertically sliced onion
1 cup bottled barbecue sauce
1 tablespoon cornstarch
1 tablespoon water
6 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.

Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.

Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.

Note:

Karen Levin,

September 1999