We all love these sandwiches, but storing the meat in the freezer makes it a snap to whip up quesadillas or even pizza. Serve it over cooked rice for a one-dish meal. You can find more family-friendly recipes at my blog, theseasonedmom.com.
—Blair Lonergan, Rochelle, VA
Prep: 25 min. • Cook: 5 hours • Makes: 8 servings
SANDWICHES
1. In a small bowl, mix the first 5 ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low until meat is tender, 5-6 hours.
2. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return beef and juices to slow cooker; heat through.
3. Spread mayonnaise on buns. Top with beef, tomatoes and basil.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
1 sandwich: 549 cal., 26g fat (7g sat. fat), 79mg chol., 669mg sod., 46g carb. (14g sugars, 2g fiber), 31g pro.