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Beef slow-cooked in barbecue sauce and root beer provides a perfect filling for this hearty sandwich - ideal for dinner. From eatbetteramerica.
Prep Time:30 min
Start to Finish:10 hr 30 min
makes:16 Sandwiches
1 boneless beef rump roast (4 lb)
2 cups barbecue sauce
1 cup root beer
Dash salt and pepper, if desired
16 sandwich buns, split
1. In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.
Nutritional Information
1 Sandwich: Calories 310 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 570mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 15g); Protein 29g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:30 min
Start to Finish:10 hr 30 min
makes:16 Sandwiches
1 boneless beef rump roast (4 lb)
2 cups barbecue sauce
1 cup root beer
Dash salt and pepper, if desired
16 sandwich buns, split
1. In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.
Nutritional Information
1 Sandwich: Calories 310 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 570mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 15g); Protein 29g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.