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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 27%
  • Fat: 12.2g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 34.1g
  • Carbohydrate: 38.4g
  • Fiber: 2.5g
  • Cholesterol: 86mg
  • Iron: 5.5mg
  • Sodium: 715mg
  • Calcium: 102mg

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

  1. 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.
  2. 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.
  3. Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.
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