Crock Shredded Barbecue Beef Sandwiches

By Tonya_Speed

NUTRITION per serving: 645 Calories; 36g Fat; 37g Protein; 41g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 860mg Sodium. Exchanges: 2 1/2 Grain (Starch); 4 1/2 Lean Meat; 4 1/2 Fat.

Ingredients

• 5 pounds chuck roast
• 3 tablespoons vegetable oil
• 3 cups water
• Salt and pepper to taste
• 2 teaspoons Italian seasoning
• 1 package Good Seasons Italian salad dressing mix
• 1 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 bottle your favorite barbecue sauce
• 1 dozen hoagie rolls (or other larger roll) split lengthwise

Preparation

Step 1

In a Dutch oven or large skillet, heat the oil over medium high heat. Add the roast and brown nicely on all sides. Place the roast in a crock cooker and add the water to the pan you used for browning the beef. Using a wire whisk, get up all the browned bits off the bottom of the pan and pour that beefy water into the crock cooker.
Now add all the seasonings to the roast, cover and cook on low about 8 to 10 hours (your cooker could cook faster—watch it at about the 4 or 5 hour mark).
When cooked, remove the meat, allow to cool and shred the beef using two forks. Return the beef to the crock-pot and cook on high until heated through, about 15 minutes to a half hour.
Use a slotted spoon to remove the beef, pile into a bowl and serve with the rolls and barbecue sauce. Let your gang make their own!