Try these beef sandwiches for dinner. Marinated, then slow-cooked, the beef is fork tender and spicy from the homemade sauce.
Ingredients:
1 large piece of beef, chuck roast or pot roast, about 5 pounds
barbecue rub, seasoning or salt and pepper, to taste
1 to 2 cups tomato-based, slightly vinegary, barbecue sauce (see recipe below)
hamburger buns
coleslaw
Sauce:
2 cups cider vinegar
1/3 cup packed brown sugar
1/3 cup ketchup or chili sauce
1/2 to 1 teaspoon crushed red pepper
2 teaspoons barbecue rub
1 tablespoon salt
black pepper
1 cup water
red pepper hot sauce
Directions:
Rub the meat with the barbecue rub. Put it in a covered container and refrigerate for several hours or overnight. Mix together the vinegar, sugar, ketchup, crushed red pepper, barbecue rub, salt, pepper, water, and hot sauce, adding water last. Store in a covered container in the refrigerator. In a large pan, sear the meat in a little oil

Pulled Beef Barbeque Sandwiches

Ingredients
1 2-5 pound roast
1 can of beef or chicken broth
Crockpot large enough for the roast
1 bottle of your favorite Barbeque Sauce
Hamburger Buns
Method
Place the roast in the crockpot. Cover with the broth and 1-2 cans of water. Cook on low overnight.
Remove the roast from the crockpot. You can either let the roast cool enough to pull it apart with your fingers or use two forks to pull it apart.
Once the roast is pulled apart, add one third of the bottle of barbeque sauce to the beef roast and mix. Refrigerate the roast and barbeque sauce for two hours. Repeat this step one more time.
On the second removal of the barbeque beef from the refrigerator, add the last third of the barbeque sauce to the mixture and heat.
Serve with mustard, pickles, and chips.