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Barbecue Beef Sandwiches
by Teresa Gilbert for Beef Week 1997, Winner in Barbecue/Grill Division
1 4-5 pound chuck roast
Place meat, onions, chicken broth and salt in crock pot, cook on low for 6-8 hours. For the sauce, cook garlic in oil until golden brown. Add remaining ingredients. Bring to a boil. Cook on medium high until reduced to 2 cups. Shred beef, add sauce, heat through, serve on rolls or buns. Enjoy!!!
Recipe created 1997-07-25.