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Slow-Cooker Root Beer Barbecue Beef Sandwiches

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Slow-Cooker Root Beer Barbecue Beef Sandwiches
  • Prep 30 min
  • Total 10 hr 30 min
  • Servings 16
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Put three ingredients in the slow cooker and forget about it. Your family will root for this shredded roast beef!
Updated Jan 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve these hearty sandwiches with coleslaw from the deli and baked beans.

Nutrition

290 Calories, 6g Total Fat, 26g Protein, 34g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
290
Calories from Fat
50
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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