Barbecued-Beef Sandwiches

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

Yield: 6 servings (serving size: 1 cup beef mixture and 1 roll)

Ingredients

• 2  pounds  boned chuck roast
• 2  cups  vertically sliced onion
• 1  cup  bottled barbecue sauce
• 1  tablespoon  cornstarch
• 1  tablespoon  water
• 6  (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.

Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.

Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.

Nutritional Information

Calories:

410 (27% from fat)

Fat:

12.2g (sat 4g,mono 4.5g,poly 2.1g)

Protein:

34.1g

Carbohydrate:

38.4g

Fiber:

2.5g

Cholesterol:

86mg

Iron:

5.5mg

Sodium:

715mg

Calcium:

102mg