Barbecued Beef Sandwiches
|Beef chuck pot roast||2 Pound|
|Canned tomato sauce||15 Ounce (1 Can)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Dry mustard||1 Tablespoon|
|Bottled hot pepper sauce||1 Dash|
|Mixed pickling spices||1 Tablespoon|
|All purpose flour||2 Tablespoon|
Trim excess fat from roast.
Cut roast in half and fit in bottom of a slow electric crockery cooker.
Stir together tomato sauce, onion, green pepper, brown sugar, Worcestershire, dry mustard, hot pepper sauce, and 1 teaspoon salt; pour over meat.
Tie pickling spices in cheesecloth bag; add to meat mixture.
Cover; cook on low heat setting for 10 to 12 hours.
Turn cooker to high heat setting.
Lift roast and spice bag from sauce.
Skim off excess fat.
Remove meat from bone; discard bone and spice bag.
Cool meat slightly; cut across grain in thin slices.
Heat till bubbly, 10 minutes; blend 1/4 cup cold water slowly into flour; stir into sauce.
Return meat to cooker.
Cover and cook 10 minutes longer.
Fill hard rolls with meat mixture.