Shredded BBQ Beef Sandwiches
Recipe from Taste of the South

by 12  people

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    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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    sandwich buns

Place onions in bottom of a 4-quart slow cooker.
Place roast on top on onions.
Sprinkle roast with Worcestershire sauce, top with barbeque sauce. Pour Dr Pepper over roast.
Cover and cook on HIGH for 5 hours, or on LOW for 9 hours.
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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