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Shredded BBQ Beef Sandwiches & The Fixin's

I deeply apologize for not taking pics of this at dinner tonight~we were so hungry after a long day of unpacking, we ate it so quickly that I forgot:) So you'll just have to take my word for it that it looks just as good as it sounds!!

Overnight Barbecue Beef
(Among Friends, Jr. Auxiliary of Russellville, AR)
4-6 lb. chuck roast
5 oz. Worcestershire sauce
5 oz. liquid smoke
1 cup ketchup
2-3 cups reserved liquid
1 cup ketchup or bbq sauce
1 cup brown sugar
onion rolls
*****
Place roast in the crockpot. Combine the next three ingredients and pour over roast. Cover and cook on low for 10-12 hours. Remove meat, reserving liquid. Shred cooked meat into small pieces and return to crockpot. Mix last three ingredients and pour over shredded meat. If that seems too saucy, just serve it on the side. Take the onion rolls apart and place on a baking sheet. Brush the bottoms of the rolls with melted butter and sprinkle the tops with shredded cheddar. Place under the broiler until cheese is melted. Serve immediately and enjoy!
We like to also top the bbq beef with this yummy cole slaw:
Creamy Carolina Coleslaw
(Southern Living Magazine)
1 cup mayo
1 cup sour cream
2 Tbls. sugar
2 Tbls. cider vinegar
2 Tbls. lemon juice
1 tsp. dry mustard
1/2 tsp. celery seeds
1/2 tsp. pepper
1/4 tsp. salt
1/8 tsp. hot sauce
2 (16 oz.) pkgs. shredded coleslaw mix
*****
Stir together the first 10 ingredients in a large bowl; add coleslaw mix, tossing well to coat. Cover and chill 1 hour. Serve with a slotted spoon.
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