Tangy barbecue sandwiches

14 Servings

Ingredients

Quantity Ingredient
3 cups Celery; chopped
1 cup Onion; chopped
1 cup Ketchup
1 cup Barbecue sauce
1 cup Water
2 tablespoons Vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Brown sugar
1 teaspoon Chili powder
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Garlic powder
1 Boneless chuck roast (3 to 4 pounds), trimmed
14 Hamburger buns; split (up to 18)

Directions

In a slow cooker, combine the first 12 ingredients; mix well. Add roast.

Cover and cook on high for 6-7 hours or until tender. Remove roast; cool.

Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings. NOTES : "Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers." Submitted by Debbi Smith, Crossett, Arkansas.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@... on Jul 23, 1997

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