3 lb lean boneless chuck roast
3/4 cup ketchup
1 tablespoon dijon mustard
2 tablespoon brown sugar
1 garlic clove, crushed
1 tablespoon worcestershire sauce
2 tablespoon red wine vinegar
1/4 teaspoon liquid smoke flavoring
1/4 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 slow-cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8-9 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, open-face rolls or buns. Top with additional warm sauce, if desired.
Crockery Favorites, Mable Hoffman
