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“From the Rival Crock-Pot 3-books-in-1 recipe book; Slow Cooker Favorites section.”
READY IN:
8hrs 20mins
SERVES:
12
YIELD:
12 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut roast in half and place into Crock-Pot slow cooker. Combine ketchup, onion, vinegar, molasses, Worcestershire sauce, garlic, salt, mustard, black pepper, garlic powder and red pepper flakes in large bowl. Pour sauce mixture over roast. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours or until done.
  2. Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with 2 forks.
  3. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off and discard fat.
  4. Return meat to Crock-Pot slow cooker. Stir to evenly coat meat with sauce. Adjust seasonings. Cover and cook on LOW 15 to 30 minutes or until hot.
  5. Spoon filling into sandwich buns and top with additional barbecue sauce, if desired.

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