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Barbecued beef sandwiches

Yield: 10 Servings

Ingredients:

• 3 lb Lean boneless chuck roast
• 3/4 c Ketchup
• 1 tb Dijon mustard
• 2 tb Brown sugar
• 1 Garlic clove crushed
• 1 tb Worcestershire sauce
• 2 tb Red wine vinegar
• 1/4 ts Liquid smoke flavoring
• 1/4 ts Salt
• 1/8 ts Pepper
• 10 French rolls or sandwich

Instructions:

-buns This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat. Place beef in slow-cooker. Combine remaining ingredients except rolls. Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate or prepare sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup sauce. Reheat in microwave or on stovetop. Spoon on warm open-face rolls or buns. Top with additional warm sauce if desired. Crockery Favorites Mable Hoffman

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