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Tex-Mex Shredded Beef Sandwiches

 Tex-Mex Shredded Beef Sandwiches
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
8 ServingsPrep: 5 min. Cook: 8 hours


  • 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.
Nutritional Facts: 1 sandwich equals 573 calories, 29 g fat (13 g saturated fat), 140 mg cholesterol, 955 mg sodium, 29 g carbohydrate, 2 g fiber, 47 g protein.