2004 Shredded Beef Barbecue

By boandozzy

One sandwich equals 313 calories, 9 g fat (2 g saturated fat), 59 mg cholesterol, 688 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein.

Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Shredded Beef Barbecue in Light & Tasty December/January 2004, p31

Ingredients

• 1 beef sirloin tip roast (2-1/2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 cup each ketchup and water
• 1/2 cup chopped onion
• 1/3 cup packed brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons celery seed
• 2 teaspoons chili powder
• 12 kaiser rolls, split

Preparation

Step 1

Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain.

Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast.

Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll. Yield: 12 servings.