- 1 LARGE ONION, CHOPPED (1 CUP)
- 1 CUP BARBCUE SAUCE
- 1/2 CUP FRENCH DRESSING
- 1/2 CUP CONDENSED BEEF BROTH
- 1 BONELESS BEEF CHUCK ROAST (3 1/2 TO 4 LBS.)
- 12 BURGER BUNS, SPLIT
2. COVER; COOK ON LOW HEAT SETTING 8 TO 10 HOURS.
3. REMOVE BEEF FROM SLOW COOKER; SKIM FAT FROM SAUCE. SHRED BEEF WITH 2 FORKS; STIR BEEF BACK INTO SAUCE. USING SLOTTED SPOON, PLACE 1/2 CUP BEEF MIXTURE ONTO BOTTOM OF EACH BUN. COVER WITH TOPS OF BUN
These turned out really well but it does make way more than enough for two people. I ended up freezing some of it so it didn't go to waste and so we didn't get tired of eating it!
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