Crock Pot Shredded Barbecue Beef Sandwiches.
In a small bowl, whisk the first eight ingredients. Pour half of mixture into a 5-qt slow cooker. Sprinkle beef with salt; add to slow cooker and top with remaining broth mixture. Cover and cook on low for 10-12 hours or until meat is tender. Shred meat with two forks and return to slow cooker. Using a slotted spoon, place 1/2 cup beef mixture on each bun. Top with pickles if desired. Yield: 16 servings,
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 68 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 48.1mg||15 %|
|Sodium 706.5mg||24 %|
|Potassium 534.1mg||14 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 49.6g|
|Protein 30.2g||43 %|
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Calories per serving: 395
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