2007 Texas Beef Barbecue

By boandozzy

1 sandwich equals 339 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 606 mg sodium, 39 g carbohydrate, 1 g fiber, 27 g protein.

Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Originally published as Texas Beef Barbecue in Light & Tasty October/November 2006, p30

Ingredients

• 1 beef sirloin tip roast (4 pounds)
• 1 can (5-1/2 ounces) spicy hot V8 juice
• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/8 teaspoon pepper
• 16 kaiser rolls, split

Preparation

Step 1

Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and shred with two forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll. Yield: 16 servings.