Slow Cooking Thursday

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Slow-Cooker Barbecue Beef Sandwiches
This is a favorite from Southern Living Magazine!!!
15 minutes to prepare and 7 hours to cook.
I serve with Marzetti coleslaw.
Freeze any leftover meat for up to 1 month.

Ingredients
1 (3 1/2-pound) eye-of-round roast, cut in half vertically
2 teaspoons salt, divided
2 garlic cloves, pressed
1 (10-ounce) can condensed beef broth
1 cup ketchup
1/2 cup firmly packed brown sugar
1/2 cup lemon juice
3 tablespoons steak sauce
1 teaspoon coarse ground pepper
1 teaspoon Worcestershire sauce
12 Kaiser rolls or sandwich buns
Dill pickle slices

Preparation
Sprinkle beef evenly with 1 teaspoon salt.
Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.

Cover and cook on HIGH 7 hours.
Shred beef in slow cooker with two forks.
Serve in rolls or buns with dill pickles and slaw!
Makes 12 servings