Recipe - Barbecued Beef Sandwiches

3 pound Lean boneless chuck roast
Three fourths cup Ketchup
1 tablespoon Dijon mustard
2 tablespoon Brown sugar
1 Garlic clove, crushed
1 tablespoon Worcestershire sauce
2 tablespoon Red wine vinegar
One fourth teaspoon Liquid smoke flavoring
One fourth teaspoon Salt
1/8 teaspoon Pepper
10 French rolls or sandwich
buns

This may be cooked a day ahead and refridgerated overnight. Skim fat off
top and reheat.

Place beef in slowcooker. Combine remaining ingredients, except rolls.
Pour over meat. Cover and cook on LOW 89 hours. Refridgerate or prepare
sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup
sauce. Reheat in microwave or on stovetop. Spoon on warm, openface rolls
or buns. Top with additional warm sauce, if desired.

Crockery Favorites, Mable Hoffman

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini