Title: Barbecued beef sandwiches
 Categories: Entree, Carnivore, Beef, Crock
      Yield: 10 Servings
 
      3 lb Lean boneless chuck roast
    3/4 c  Ketchup
      1 tb Dijon mustard
      2 tb Brown sugar
      1    Garlic clove, crushed
      1 tb Worcestershire sauce
      2 tb Red wine vinegar
    1/4 ts Liquid smoke flavoring
    1/4 ts Salt
    1/8 ts Pepper
     10    French rolls or sandwich
           -buns
 
  This may be cooked a day ahead and refridgerated overnight. Skim fat
  off top and reheat.
  
  Place beef in slow-cooker.  Combine remaining ingredients, except
  rolls. Pour over meat.  Cover and cook on LOW 8-9 hours. Refridgerate
  or prepare sandwiches now.  Shred beef by pulling it apart with two
  forks; add 1 cup sauce.  Reheat in microwave or on stovetop. Spoon on
  warm, open-face rolls or buns. Top with additional warm sauce, if
  desired.
  
  Crockery Favorites, Mable Hoffman