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Hickory BBQ Beef Sandwiches

Preparation time: 10 minutes
Cooking time: 5 to 9 hours (slow cooker)

Makes 8 to 10 servings.

Ingredients:

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 bottle (18 ounces) hickory barbecue sauce

Cooking Directions:

  1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork tender. (No stirring is necessary during cooking.)
  2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with two forks.
  3. Place beef in 2 quart microwave-safe dish; add 1/2 cup cooking liquid; add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once.
  4. Serve in onion rolls. Heat extra barbecue sauce for topping, if desired. Can be garnished with sliced onions, lettuce, etc.


 
Funded by Washington's Beef Producers through their $1.50 Beef Checkoff.