You need only a few ingredients to make my delicious shredded beef. While the meat simmers to tender perfection, you will have plenty of time to do other things.
—Katherine White, Henderson, NV
Prep: 5 min. • Cook: 8 hours Makes: 8 servings
1 boneless beef chuck roast (3 lbs.)
1 envelope chili seasoning
1/2 cup barbecue sauce
8 onion rolls, split
8 slices cheddar cheese
1. Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low for 8-10 hours or until the meat is tender.
2. Remove roast; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return meat to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup of the meat mixture on each roll bottom; top with cheese. Replace roll tops.
1 sandwich: 573 cal., 29g fat (13g sat. fat), 140mg chol., 955mg sod., 29g carb. (6g sugars, 2g fiber), 47g pro.