Tangy Barbecue Sandwiches
Ingredients
| Chopped celery | 3 Cup (48 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Ketchup | 1 Cup (16 tbs) | |
| Barbecue sauce | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Boneless chuck roast | 4 Pound , trimmed (1 Roast, 3 To 4 Pound) | |
| Hamburger buns | 18 , split |
Directions
MAKING
1. In a slow cooker add the first 12 ingredients. Combine well.
2. Put the roast in the slow cooker.
3. Cover with a lid and cook on high for 1 hour.
4. Simmer and cook for 7-8 hours until done.
5. Drain out the roast.
6. Let it cool completely.
7. Shred the meat with a fork.
8. Transfer the meat into the sauce.
9. Heat thoroughly.
SERVING
10. Serve on buns.
Recipe Summary
Nutrition Facts
Serving size
Calories 1121Calories from Fat 249
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 1855 mg77.29%
Total Carbohydrates 118 g39.3%
Dietary Fiber 4 g16%
Sugars 34 g
Protein 96 g192%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
