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Slow-Cooker Root Beer Barbecue Beef Sandwiches

Slow-Cooker Root Beer Barbecue Beef Sandwiches

Prep 30 min
Total 10 hr 30 min
Servings 16

Put three ingredients in the slow cooker and forget about it. Your family will root for this shredded roast beef!

By Betty Crocker Kitchens

Updated January 29, 2010

Ingredients

1

boneless beef rump roast (4 lb)
2

cups barbecue sauce
1

cup root beer
Dash salt and pepper, if desired
16

sandwich buns, split

Steps

1

In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2

Cover; cook on Low heat setting 10 to 12 hours.
3

About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4

Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

Serve these hearty sandwiches with coleslaw from the deli and baked beans.

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 290
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1 1/2g 9% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 600mg; 25%
Potassium: 460mg; 13%
Total Carbohydrate: 34g; 11%
Dietary Fiber 0g 0% Sugars 11g
Protein: 26g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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