Bar-B-Que Beef Sandwiches
Yield
12 servingsPrep
5 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
|
|
| 1 | cup |
water
|
|
| 2 | each |
beef bouillon cubes
|
*
|
| 1 | tablespoon |
onions
minced |
|
| 15 | ounces |
tomato sauce
|
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
ketchup
|
|
| ¼ | cup |
prepared mustard
|
|
| 1 | dash |
worcestershire sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
|
|
| 237 | ml |
water
|
|
| 2 | each |
beef bouillon cubes
|
*
|
| 15 | ml |
onions
minced |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
ketchup
|
|
| 59 | ml |
prepared mustard
|
|
| 1 | dash |
worcestershire sauce
|
*
|
Directions
Roast meat in oven, along with 1 cup water and bouillon cubes.
Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat.
Put in a crock pot and cook on low heat 3 to 4 hours.
Serve over hamburger buns or dinner rolls.
