Barbecued Beef Sandwiches Recipe
Barbecued Beef Sandwiches is one dish which you cannot resist making again and again. It is most popularly enjoyed as a Main Dish. The marriage of the incredible flavors of Meat Meatloaf with other ingredients is the secret to this Barbecued Beef Sandwiches recipe. In my estimation, if one is a chef, one needs to have a personal recipe of Barbecued Beef Sandwiches, just like I do.
Ingredients
1 2 pound beef chuck pot roast
1 15 ounce can tomato sauce
3/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
Dash bottled hot pepper sauce
1 tablespoon mixed pickling spices
2 tablespoons all purpose flour
Individual hard rolls
Directions
Trim excess fat from roast.
Cut roast in half and fit in bottom of a slow electric crockery cooker.
Stir together tomato sauce, onion, green pepper, brown sugar, Worcestershire, dry mustard, hot pepper sauce, and 1 teaspoon salt; pour over meat.
Tie pickling spices in cheesecloth bag; add to meat mixture.
Cover; cook on low heat setting for 10 to 12 hours.
Turn cooker to high heat setting.
Lift roast and spice bag from sauce.
Skim off excess fat.
Remove meat from bone; discard bone and spice bag.
Cool meat slightly; cut across grain in thin slices.
Heat till bubbly, 10 minutes; blend 1/4 cup cold water slowly into flour; stir into sauce.
Return meat to cooker.
Cover and cook 10 minutes longer.
Fill hard rolls with meat mixture.
Cut roast in half and fit in bottom of a slow electric crockery cooker.
Stir together tomato sauce, onion, green pepper, brown sugar, Worcestershire, dry mustard, hot pepper sauce, and 1 teaspoon salt; pour over meat.
Tie pickling spices in cheesecloth bag; add to meat mixture.
Cover; cook on low heat setting for 10 to 12 hours.
Turn cooker to high heat setting.
Lift roast and spice bag from sauce.
Skim off excess fat.
Remove meat from bone; discard bone and spice bag.
Cool meat slightly; cut across grain in thin slices.
Heat till bubbly, 10 minutes; blend 1/4 cup cold water slowly into flour; stir into sauce.
Return meat to cooker.
Cover and cook 10 minutes longer.
Fill hard rolls with meat mixture.
