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Snappy Barbecue Beef Sandwiches

 Snappy Barbecue Beef Sandwiches
Meet the Cook: My husband and I do a lot of one-pot cooking (he taught me to cook after we were married!). The beef in these sandwiches is like an oven stew, but we'll often prepare it in a slow cooker - putting it on in the morning so we can just dish it up when we get home from work. Jerry is a rural mail carrier, and I am a nurse (this recipe came from one of the cookbooks that our hospital
24 ServingsPrep: 10 min. Bake: 5 hours


  • 1 boneless beef chuck roast (4 pounds)
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 4 cups chopped celery
  • 2 cups water
  • 1 cup chopped onion
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Italian rolls or sandwich buns, split


  • Place beef in a Dutch oven. Combine all remaining ingredients except
  • the rolls; pour over beef.
  • Cover and bake at 350° for 5 hours, turning beef occasionally.
  • Shred beef with a fork. Serve on rolls or buns. Yield: about 24
  • servings.
Nutritional Facts: 1 serving (1 each) equals 158 calories,

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Snappy Barbecue Beef Sandwiches (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 49 mg cholesterol, 366 mg sodium, 7 g carbohydrate, 1 g fiber, 15 g protein.