- 1 boneless beef chuck roast (1 pound)
- 1 cup water
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon butter
- 1/3 cup ketchup
- 3 tablespoons lemon juice
- 1 tablespoon brown sugar
- 2 teaspoons red wine vinegar
- 1-1/2 teaspoons Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 sandwich buns, split
- Place the roast in a 1-1/2-qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to the slow cooker.
- In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt, pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are blended. Serve on buns. Yield: 3 servings.
Reviews forTangy Roast Beef Sandwiches
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