Barbecue Beef Sandwiches
PREP: 20 min; COOK: Low 7 to 8 hr; FINISH: Low 20 to 30 min
For a delicious kick, spread buns with horseradish sauce. Sandwiches
can be served au jus. Serve the juices left in the cooker in small
bowls to dip the sandwiches into while eating to make each bite
3 pound beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot or peach preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef
in 4- to 5-quart slow cooker.
2. Mix remaining ingredients except buns; pour over beef. Cover and
cook on low heat setting 7 to 8 hours or until beef is tender.
3. Remove beef to cutting board. Cut into thin slices; return to cooker.
4. Cover and cook on low heat setting 20 to 30 minutes longer or until
beef is hot. Fill buns with beef mixture.
Makes 12 sandwiches
Nutritional Info per 1 Sandwich: 410 calories (145 calories from fat);
16 g fat (5 g saturated); 70 mg cholesterol; 520 mg sodium;
39 g carbohydrate (2 g dietary fiber); 29 g protein.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.