Barbecue Beef Sandwiches 2 Ib boned chuck roast
2 cups vertically sliced onion
1 cup bottled BBQ sauce
1 tablespoon cornstarch
1 tablespoon water
6 - 2 oz. Kaiser rolls or hamburger buns, toasted
Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric
slow cooker; stir in onions 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 BBQ 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 BBQ beef mixture in an airtight container for up
to 3 months.
Yield: 6 servings Barbecue Beef Sandwiches printer friendly version located here.
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