Tangy Barbecue Sandwiches

Recipe Ingredients

3 cups	330g / 11oz	Celery - chopped
1 cup	62g / 2.2oz	Onion - chopped
1 cup	237ml	Ketchup
1 cup	237ml	Barbecue sauce
1 cup	237ml	Water
2 tablespoons	30ml	Vinegar
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Brown sugar
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Garlic powder
1		Boneless chuck roast - (3 to 4 pounds) trimmed
14		Hamburger buns - ¥split (14 to 18)

Recipe Instructions

In a slow cooker, combine the first 12 ingredients; mix well. Add roast.

Cover and cook on high for 6-7 hours or until tender. Remove roast; cool.

Shred meat and return to sauce; heat through.

Use a slotted spoon to serve on buns.

Debbi Smith's notes : "Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers."

Source:
Taste of Home, June/July, 1997

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