Post by JJ Judkins on Sept 12, 2009 13:47:56 GMT -6
Crock Pot Texas Barbecued Beef Sandwiches
1 (4 lb.) boneless pot roast, lean chuck, rump roast, or top round
1/2 cup water
1-1/2 cups ketchup
1-1/4 cups Cola or Dr. Pepper (NOT diet)
1/4 cup brown sugar
3 TB Worcestershire sauce
2 TB prepared yellow mustard
1 TB Wright's liquid smoke flavoring
1/4 tsp. Tabasco sauce
8 split sandwich buns
Place the roast in a crock pot with 1/2 cup water.
Cover and cook on LOW heat setting for 10 to 12 hours, (until very tender), or
on HIGH heat setting for about 6 hours. Drain juices off.
Remove meat; shred with forks. Discard fat.
Put meat back into the crock pot and stir in ketchup, cola, abrown
sugar, mustard, flavoring, and Tabasco.
Cover and cook on HIGH heat setting for 1 hour.
Serve on toasted or warmed split buns.
Serves 8.
1 (4 lb.) boneless pot roast, lean chuck, rump roast, or top round
1/2 cup water
1-1/2 cups ketchup
1-1/4 cups Cola or Dr. Pepper (NOT diet)
1/4 cup brown sugar
3 TB Worcestershire sauce
2 TB prepared yellow mustard
1 TB Wright's liquid smoke flavoring
1/4 tsp. Tabasco sauce
8 split sandwich buns
Place the roast in a crock pot with 1/2 cup water.
Cover and cook on LOW heat setting for 10 to 12 hours, (until very tender), or
on HIGH heat setting for about 6 hours. Drain juices off.
Remove meat; shred with forks. Discard fat.
Put meat back into the crock pot and stir in ketchup, cola, abrown
sugar, mustard, flavoring, and Tabasco.
Cover and cook on HIGH heat setting for 1 hour.
Serve on toasted or warmed split buns.
Serves 8.