Ingredients:
3 lbs. lean boneless chuck roast
3/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. dijon mustard
1 garlic clove, minced
1 1/2 Tbsps. Worcestershire sauce
2 Tbsp. red wine vinegar
1/4 tsp. liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. pepper
10 French rolls
3/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. dijon mustard
1 garlic clove, minced
1 1/2 Tbsps. Worcestershire sauce
2 Tbsp. red wine vinegar
1/4 tsp. liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. pepper
10 French rolls
Place beef in crock pot. Pour remaining ingredients over meat, excluding rolls. Cover and cook on low for 8-9 hours. Shred beef by pulling it apart with two forks. Spoon on warm, open-face rolls or buns. Top with additional warm sauce, if desired.
To reheat, warm up in crock pot or on stovetop in a cover pot. If mixture is too thick, add 1/2 cup of water.
Makes 10 sandwiches.
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