2 lb. boned chuck roast
\n2 C. vertically sliced onion
\n1 C. bottled barbecue sauce
\n1 T. cornstarch
\n1 T. water
\n6 (2-oz.) Kaiser rolls or hamburger buns, toasted<\/p>\n
Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours. Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls. Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.<\/p>\n
Yield: 6 servings
\nServing size: 1 C. beef mixture and 1 roll<\/p>\n
Calories: 410
\nFat: 12.2g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. boned chuck roast 2 C. vertically sliced onion 1 C. bottled barbecue sauce 1 T. cornstarch 1 T. water 6 (2-oz.) Kaiser rolls or hamburger buns, toasted Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours. Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside….<\/p>\n