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 | ||
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Calories: 395 | ||
Calories from Fat: 68 (17%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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