Slow Cooker Barbecue Beef Sandwiches Recipe
High Cotton Food Styling and Photography
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1 (2˝- to 3-pound) boneless beef chuck roast
1 cup barbecue sauce
˝ cup apricot preserves
˝ medium green bell pepper, chopped
1 tablespoon Dijon mustard
1˝ teaspoons brown sugar
1 medium red onion, thinly sliced
3/4 cup jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
Instructions
1 cup barbecue sauce
˝ cup apricot preserves
˝ medium green bell pepper, chopped
1 tablespoon Dijon mustard
1˝ teaspoons brown sugar
1 medium red onion, thinly sliced
3/4 cup jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
1. Trim excess fat from roast and cut into large pieces. Place in a 3 ˝- to 4-quart slow cooker.
2. Combine barbecue sauce, preserves, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 ˝ to 5 hours, until beef is very tender.
3. Remove beef to a cutting board. Pull apart with a fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce. Serves 12.
Tips from the Test Kitchen
2. Combine barbecue sauce, preserves, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 ˝ to 5 hours, until beef is very tender.
3. Remove beef to a cutting board. Pull apart with a fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce. Serves 12.
Tips for our test kitchen: This is the perfect recipe to cook overnight. If desired, return beef to slow cooker after shredding and reheat 30 minutes longer.
Nutritional Information
Nutritional facts per serving: 360 calories, 7g fat, 25g protein, 52g carbohydrates, 2g fiber, 690mg sodium.
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