Very Best Barbecue Beef Sandwiches
Simple and so good, this recipe is sure to be a hit with all of your friends. These sweet and tangy barbecue beef sandwiches definitely live up to their name.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS
1 boneless beef chuck roast (3 to 4 pounds)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
12 kaiser rolls, split
Dill pickle slices, optional
1. Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
3. When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.