Yield
Makes 12 servings

Make your favorite creamy coleslaw to serve with or on this cinnamon-spiced barbecue sandwich. You can freeze leftover meat for later use.

How to Make It

Step 1

Place beef in 5-quart slow cooker. Combine tomato sauce, next 5 ingredients, and if desired, cinnamon and cloves; pour over beef. Cook at LOW for 9 hours.

Step 2

Remove beef from slow cooker; shred with two forks. Return beef to slow cooker, and stir into sauce. Serve on buns.

Ratings & Reviews

alyssaando's Review

alyssaando
January 04, 2009
Used balsamic vinegar due to other comments of a too vinegar-y taste and that fixed that issue. However, this recipe is broken overall. After tasting finished product, I had to dr. it up with a few tablespoons of tomato paste, few more dashes of balsamic vinegar and many many dashes of Franks hot sauce. Sauce was then good, but using stew meat, even after shredding it, made for a mealy and dry meat texture. So, to recap: sauce good once doctored up, but no helping the stew meat. Perhaps using one large piece of meat would have better meat texture and taste...