3 lb lean boneless chuck roast
3/4 cup ketchup
1 tbsp dijon mustard
2 tbsp brown sugar
1 garlic clove, crushed
1 tbsp worcestershire sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp pepper
10 french rolls or sandwich buns
A Recipe for
Barbecued Beef Sandwiches
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Herb Tip |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This Recipe for Barbecued Beef Sandwiches is one of thousands in the Recipes-to-go Meat Cookbook.
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Food Tip |
This is a recipe for Barbecued Beef Sandwiches from the recipe cookbook of Recipes-to-go (Meat)
In Mexico we have a word for sushi: bait. |
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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| John Thorne, American food writer |
This may be cooked a day ahead and refridgerated overnight. Skim fat
off top and reheat.
Place beef in slow-cooker. Combine remaining ingredients, except
rolls. Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate
or prepare sandwiches now. Shred beef by pulling it apart with two
forks; add 1 cup sauce. Reheat in microwave or on stovetop. Spoon on
warm, open-face rolls or buns. Top with additional warm sauce, if
desired.
Crockery Favorites, Mable Hoffman
Serves: 10
Barbecued Beef Sandwiches Recipe brought to you by Recipes To-Go