BARBECUE BEEF FOR SANDWICHES

2 1/2 to 3 lb lean, trimmed chuck or bottom round roast

1 1/2 cup ketchup

1/4 cup packed brown sugar

1/4 cup red wine vinegar

2 tbsp Dijon mustard

2 tbsp Worcestershire sauce

1 tsp liquid smoke

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

Place roast in a crock-pot that has been lightly sprayed with nonstick cooking spray. Combine the remaining ingredients and pour over the roast. Place lid on cooker and cook meat on low setting 8 to 10 hours. 

Remove roast from cooker to a cutting board and shred the meat. Return the meat to the cooker and stir to coat well. Spoon the barbecued beef onto sandwich buns, adding extra sauce if desired.

Yield: 6 to 8 servings

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