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Barbecue Beef Sandwiches

3 lb Lean boneless chuck roast
3/4 c Ketchup
1 T Dijon mustard
2 T Brown sugar
1 Garlic clove, crushed
1 T Worcestershire sauce
2 T Red wine vinegar
1/4 t Liquid smoke flavoring
1/4 t Salt
1/8 t Pepper
10 French rolls or sandwich buns


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

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on low 8-9 hours. Refrigerate 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, open-face rolls or buns. Top with additional warm sauce, if desired.

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