Barbecued-Beef Sandwiches

Comments from a cook in PA: This was only okay, but it has potential. Next time, I'd make my own barbecue sauce. I used Kraft original barbecue sauce. It was okay, but homemade would have been better. The foremost change I'd make to this recipe though is that I would NOT cut the meat into such small pieces. It was really hard to shred pieces that small, and because I didn't tell my husband to stir the crockpot when he was home for lunch, some of the little pieces that weren't completely covered in liquid got very dry. Next time, I'd cut the roast into two or three big chunks for easy shredding. I didn't need to use the cornstarch and water for thickening. It was thick enough. This is a convenient weeknight slow cooker recipe.

INGREDIENTS:

INSTRUCTIONS:

1. Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours. Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.
2. Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.

NUTRITIONAL INFO:

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