Jul 12, 2005

Crock Pot Shredded Beef Sandwiches

This is so easy and makes plenty. Leftovers freeze well, too.

Crock Pot Shredded Beef Sandwiches
Serves 6

3 to 3 1/2 pound chuck roast
1 tablespoon garlic powder
1 tablespoon onion powder
1/3 cup low-sodium soy sauce
3 cups water

8-10 crusty rolls
prepared creamy horseradish sauce (optional)

1. Place the roast in a 4 or 5 quart crock pot. Add the garlic powder, onion powder, soy sauce and water. Cover and cook on low for 8-12 hours.

2. Shred the beef with two forks. Using a ladle or fat separator, remove the layer of oil that's at the top of the au jus in the crock pot.

3. Split the rolls and scoop out some of the dough, without tearing the crust. Spread horseradish sauce on one side of the rolls, if desired. Place 1/3 cup shredded beef into each roll and serve with a side of au jus for dipping.

Tips: Be sure to freeze some au jus with the beef so you can dip when you reheat. Also, use a roll with a thick crust so the bread doesn't fall apart when you dip.

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