Shredded Beef Sandwiches
Light & Tasty
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Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. —Marie Basinger of Connellsville, Pennsylvania
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 30 min. + cooling Cook: 8-1/4 hours
Ingredients:
- 3/4 cup cola
- 1/4 cup Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon white vinegar
- 1 teaspoon reduced-sodium beef bouillon granules
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1 boneless beef rump roast (2 pounds)
- 2 teaspoons canola oil
- 2 medium onion, chopped
- 1/2 cup ketchup
- 8 kaiser rolls
Directions:
In a 4-cup measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meet is cool enough to handle, shred with two forks. Return meat and onions to slow cooker. In a small saucepan, combine ketchup and reserved cola mixture; heat through. Pour over meat mixture and heat through. Serve on rolls. Yield: 8 servings.