We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just shred the beef and serve it on rolls. —Karen Walker Sterling, Virginia
Beef Barbecue
Can you freeze Beef Barbecue?
Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.
Beef Barbecue
Prep Time
5 min
Cook Time
6 hours 20 min
Yield
12 servings
Ingredients
- 1 boneless beef chuck roast (3 pounds)
- 1 cup barbecue sauce
- 1/2 cup apricot preserves
- 1/3 cup chopped green or sweet red pepper
- 1 small onion, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- Sandwich rolls, optional
Directions
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours.
- Remove roast. When cool enough to handle, shred meat with 2 forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls if desired.
Nutrition Facts
3 ounces cooked beef: 218 calories, 7g fat, 78mg cholesterol, 253mg sodium, 11g carbohydrate, 1g fiber), 26g protein.
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