Barbecue Beef Sandwiches

• 1 c. tomato juice
• 1/4 c. Worcestershire sauce
• 1 Tbsp. vinegar
• 1 tsp. dry mustard
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. ground red pepper
• 2 1/2 to 3 lb. fresh beef brisket or boneless chuck roast
• 8 hoagie rolls
• 1 c. barbecue sauce

1. Combine tomato juice, Worcestershire sauce, vinegar, mustard, chili powder, garlic powder and red pepper.
2. Trim fat from meat. Place meat in a 3 1/2 to 4-quart crock-pot, cutting as necessary to fit.
3. Add juice mixture.
4. Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours.
5. Remove meat.
6. Slice thinly across grain.
7. Skim fat from juice.
8. Spoon some juices on bun.
9. Place meat on top with barbecue sauce.
10. Serves 8.

tomato juice, worcestershire sauce, vinegar, dry mustard, chili powder, garlic powder, ground red pepper, fresh beef brisket, rolls, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441815 (may not work)