Shredded BBQ Beef Sandwiches
Recipe from Taste of the South



by 12  people


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Ingredients
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    1   
    large yellow onion, sliced
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    1  2 1/2 pound 
    boneless chuck roast
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    2   tablespoons 
    Worcestershire sauce
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    1   cup 
    barbeque sauce
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    1  12  ounce can 
    Dr Pepper
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    10   
    sandwich buns

Directions
1.
Place onions in bottom of a 4-quart slow cooker.
2.
Place roast on top on onions.
3.
Sprinkle roast with Worcestershire sauce, top with barbeque sauce. Pour Dr Pepper over roast.
4.
Cover and cook on HIGH for 5 hours, or on LOW for 9 hours.
5.
Remove beef and onion to a large bowl, reserving liquid; shred beef. Add 1 cup reserved liquid to beef to moisten; serve on buns, with additional reserved sauce for dipping.
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Beef brisket requires long slow cooking, making it an excellent choice for the slow cooker, especially when sweetened up with applesauce. For fork-tender sandwiches, be sure to slice brisket across the grain.

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