Parker's Barbecued Beef Sandwiches

• 3 lbs lean boneless chuck roast
• 34 cup ketchup
• 1 tablespoon Dijon mustard
• 2 tablespoons brown sugar
• 1 clove garlic, crushed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 14 teaspoon liquid smoke flavoring
• 14 teaspoon salt
• 18 teaspoon pepper
• 10 French rolls or 10 sandwich buns

1. This may be cooked a day ahead and refridgerated overnight.
2. Skim fat off top and reheat.
3. Place beef in slow-cooker.
4. Combine remaining ingredients, except rolls.
5. Pour over meat.
6. Cover and cook on LOW 8-9 hours.
7. Refridgerate or prepare sandwiches now.
8. Shred beef by pulling it apart with two forks; add 1 cup sauce.
9. Reheat in microwave or on stovetop.
10. Spoon on warm, open-face rolls or buns.
11. Top with additional warm sauce, if desired.

chuck roast, ketchup, mustard, brown sugar, clove garlic, worcestershire sauce, red wine vinegar, liquid smoke flavoring, salt, pepper, rolls

Taken from www.food.com/recipe/parkers-barbecued-beef-sandwiches-87032 (may not work)