Try this Tangy Barbecue Sandwiches recipe, or contribute your own.
Suggest a better descriptionIn a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings. NOTES : "Since I prepare the beef for these robust sandwiches in the slow cooker, its easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers." Submitted by Debbi Smith, Crossett, Arkansas. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@aol.com on Jul 23, 1997
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 77 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 254.4mg | 9 % | |
Potassium 203.9mg | 5 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 17.9g | ||
Protein 0.7g | 1 % | |
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: 77
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