BBQ Beef Sandwiches

I made these the first time for our first open house when we moved into the condo, along with chili. The Spouse didn't even get to have any, it was all gone - all of it, every last schnibble - within minutes (the chili was also a hit but the sandwiches were the clear winner). I make it at least once a year in a large batch and freeze about half of it.

The original recipe called for ketchup and liquid smoke flavoring. Uh. Ok. Instead I just use Rudy's Original BBQ Sause (no, that's NOT a typo). It HAS to be Rudy's - most BBQ sauces in the store are far too sweet for this to turn out right. Rudy's is tangy and a little sweet but smoky and spicy enough to give you a kick in the pants. There's nothing like it. You can order the "sause" online (I also recommend their rub!).

BBQ Beef Sandwiches

2 1/2 lb. lean boneless chuck roast
1/4 cup Rudy's Original BBQ Sause
1 tablespoon Dijon-style mustard
2 tablespoons brown sugar
1 garlic clove -- crushed
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
10 French rolls or sandwich buns -- (10 to 12)

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Turn crockpot to WARM and remove beef from sauce. Shred beef by pulling it apart with 2 forks and place back in crockpot, stir to mix sauce in and heat thru. Serve warm on rolls.

Wine recommendation: Screw the wine - BBQ calls for Beer. So crack open a Shiner Bock and enjoy!