Slow-Cooker Root Beer Barbecue Beef Sandwiches

By CarolineNGa

Put three ingredients in the slow cooker and forget about it. Your family will root for this shredded roast beef!

Ingredients

• 1 boneless beef rump roast (4 lb)
• 2 cups barbecue sauce
• 1 cup root beer
• Dash salt and pepper, if desired
• 16 sandwich buns, split

Preparation

Step 1

1. In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.

2. Cover; cook on Low heat setting 10 to 12 hours.

3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

4. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.


Nutrition Information:

Serving Size: 1 Sandwich Calories 290 ( Calories from Fat 50),

Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g ), Cholesterol 60mg Sodium 600mg Total Carbohydrate 34g (Dietary Fiber 0g Sugars 11g ), Protein 26g ; % Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 8%; Iron 20%; Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.