Tangy Barbecue Sandwiches Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Celery | 3 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Ketchup | 1 Cup (16 tbs) | |
| Barbecue sauce | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Boneless Chuck Roast - 1 (3 to 4 pounds), trimmed | ||
| Hamburger Buns - 14 to 18, split | ||
Directions
MAKING
1. In a slow cooker add the first 12 ingredients. Combine well.
2. Put the roast in the slow cooker.
3. Cover with a lid and cook on high for 1 hour.
4. Simmer and cook for 7-8 hours until done.
5. Drain out the roast.
6. Let it cool completely.
7. Shred the meat with a fork.
8. Transfer the meat into the sauce.
9. Heat thoroughly.
SERVING
10. Serve on buns.
1. In a slow cooker add the first 12 ingredients. Combine well.
2. Put the roast in the slow cooker.
3. Cover with a lid and cook on high for 1 hour.
4. Simmer and cook for 7-8 hours until done.
5. Drain out the roast.
6. Let it cool completely.
7. Shred the meat with a fork.
8. Transfer the meat into the sauce.
9. Heat thoroughly.
SERVING
10. Serve on buns.
Chef
