1 3 lb boneless beef chuck roast
1 onion chopped
2 C chili sauce
1 C Ketchup
1/2 tsp Worcestershire sauce
2 C water
2 T chili powder
2 T cornstarch
1 tsp paprika
4 T vinegar
1/2 tsp allspice
1/2 C brown sugar
dash of pepper
Directions
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine remaining ingredients and pour over beef.
- Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
- Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired.
- Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary. Yield: 12 servings.
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