BBQ Beef Sandwiches

Lesli Dustin

I usually double the sauce because I like it really saucy. Also, check the pot periodically during cooking and if the edges are starting to get too brown, add a little water to prevent burning.

3/4 cup water
1/4 cup Worcestershire sauce
1 T. vinegar
1 t. beef bouillon granules
1 t. chili powder
1/2 t. dry mustard
1/4 t. ground pepper
2 cloves minced garlic
1/2 cup ketchup
2 T. brown sugar
1 T. cornstarch
2-2 1/2 lb. beef roast
sandwich rolls

In a small saucepan, combine all ingredients except roast and rolls. Cook over medium-high heat until thickened and bubbly. Reserve half of that mixture. Trim excess fat from the meat. Put in crock pot. Pour remaining sauce over meat. Cook on low for 12-14 hours or until meat easily shreds. Shred meat and add remaining sauce. Serve on rolls.