Hot Beef Sandwiches

Page 12

Cuisine: North American | Course Type: Main Courses

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The flavor of this slow cooker recipe was amazing and we loved the departure from the usual barbeque for shredded meat around here. The size of the beef chunks weren’t specified. My son cut them into 1” chunks and did not trim the fat. This may be why there was so much liquid at the end. The smaller pieces made it difficult to shred, we recommend cutting the beef into the size of beef shreds you would like to have at the end. You may not have everything on hand for this. I had the mustard seeds, but had to pick up the sliced dill pickles. I couldn’t find the 6 oz jar specified, so weighed out the 6 oz to make it easier for my son to put it together in the morning. Our can of chopped tomatoes did not have Italian seasoning, so we added 1 ½ tsp of dried Italian herbs. We served this as recommended on rolls with lettuce, sliced tomatoes and onions and look forward to making it again.

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