Beef Barbecue Sandwiches

By SteveV

Ingredients

• 1 (15 oz) can tomato sauce
• 1/2 cup water
• 2 tablespoons brown sugar packed
• 2 tablespoons worcestershire sauce
• 2 teaspoons dry mustard or regular mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• few drops hot pepper sauce
• 2 1/2 pounds chuck beef roast
• 2 tablespoons flour
• 1/4 cup water

Details

Servings 1

Preparation

Step 1

OVEN: 4 1/4 hours cooking time. Combine tomato sauce, 1/2 cup water, brown sugar, worcestershire sauce, mustard, salt, pepper and hot pepper sauce in a Dutch oven. Trim surplus fat from pot roast. Place meat in Dutch oven and spoon tomato sauce mixture over it. Bake covered at 325 F oven 4 hours. Lift meat from Dutch oven. Cool slightly and slice across the grain. Blend flour and 1/4 cup water. Stir into tomato sauce mixture. On range top, cook over medium heat, stirring constantly, until sauce thickens and is bubbly, about 5 minutes. Add meat and heat thoroughly, about 10 minutes.

SLOW COOKER: 10 1/2 TO 12 1/4 hours cooking time. Use ingredients listed in basic recipe, but omit 1/2 cup water. Trim excess fat from pot roast. Cut meat to fit cooker. Combine tomato sauce, brown sugar, Worcestershire sauce, mustard, salt, pepper and hot pepper sauce. Pour over meat in cooker. Cover and cook on low 10 to 12 hours or until meat is very tender. Lift meat from cooker. Cool pot roast slightly and slice across grain. Turn cooker on high. Skim off fat in cooker. When mixture in cooker is bubbling, stir in flour blended with 1/4 cup water. Return meat to cooker and heat, covered, 15 minutes.

Serve!