Barbecued Beef Sandwiches

By cacelias

Delicious BBQ sandwiches to make in the slow cooker. Excellent with Cole Slaw served on the Sandwiches with toasted buns!

Recipe from Diane Philips, "Slow Cooker: The Best Cookbook Ever"

Ingredients

• 2 T sweet paprika
• 1 1/2 t salt
• Pinch of cayenne pepper
• 2- 1 1/2 to 2-lb tri-tip roasts
• 2 T canola or vegetable oil
• 1 med. onion, finely chopped
• 2 cloves garlic, minced
• splash of red wine
• 2 cups tomato sauce
• 1 cups ketchup
• 2 T Worcestershire sauce
• 1/4 cup molasses
• 2 T sugar
• 2 T Dijon mustard
• 8 Kaiser, or soft onion rolls

Details

Servings 8

Preparation

Step 1

Combine the paprika, salt, and cayenne in a small bowl, and rub the mixture evenly onto the roast. Heat oil in a large skillet over high heat. Add the meat and brown on all sides.

Transfer to the insert of a 5-7qt. slow cooker. Add the onion and garlic to the same skillet over medium-high heat and saute until the onion is softened and the garlic is fragrant, 2-3 min. Add a little red wine to deglaze the pan. Pour in the tomato sauce and stir up any browned bits from the bottom of the pan.

Transfer the contents of the pan to the slow cooker and stir in the remaining ingredients. Cover the slow cooker and cook on high for 6 hours or on low for 12, until the meat is tender enough to pull apart with a fork. Remove the meat from the cooker, cover will foil and allow to rest for 10 min.

Shred the meat with two forks. Skim any fat off the the top of the sauce and return the meat to the slow cooker set on warm. Serve on the rolls.