Slow cooker meals, like this shredded beef sandwich, are my favorite kind because after I combine a few ingredients and let them cook there is time for me to do my own thing. Plus, I have a hearty, satisfying and enticing meal when I come home!—Katherine White, Clemmons, North Carolina
- 1 boneless beef chuck roast (3 pounds)
- 1 envelope chili seasoning
- 1/2 cup barbecue sauce
- 8 onion rolls, split
- 8 slices cheddar cheese
- Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove roast; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops. Yield: 8 servings.
Originally published as Tex-Mex Shredded Beef Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p80
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