CrockPot Barbecue Beef and Bean Sandwiches

By oldbklady

Ingredients

• 3 pound chuck roast (mine was frozen solid)
• 1 yellow onion, sliced in rings
• 3 cloves chopped garlic
• 1 can (16.5 oz) barbecue baked beans
• 2 T water
• 1/4 cup prepared barbecue sauce
• cheese, optional
• jalapeno slices, optional

Preparation

Step 1

At least a 4 quart crockpot for this meal.

All I did was run the meat under hot water to separate it from the plastic bag. I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic. After I added them, I poured the contents of the bean can over the meat. Although Becky didn't, I added about 2 T of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.

Add barbecue sauce.

Cover and cook on low for 8-12 hours, or until meat shreds easily with a fork. I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.

Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapenos