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Tangy Barbecue Sandwiches
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3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless chuck roast (3 to 4 pounds), trimmed and cut in half
14 to 18 hamburger buns, split
In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and
cook on high for 1 hour. Reduce heat to low and cook 7-8 hours longer or until
meat is tender. Remove roast; cool. Shred meat and return to sauce; heat
through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |