These hearty, BBQ-sauced sandwiches are made with shredded extra-lean beef pot roast that's been simmered to tender, juicy perfection in the slow cooker.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup water
1 env. (1 oz.) onion soup mix
1 extra-lean boneless beef pot roast (2 lb.)
1/2 cup KRAFT Original Barbecue Sauce
8 lettuce leaves
8 sesame seed sandwich roll s, split
Add To Shopping List
Let's Make It
Mix dressing, water and soup mix in saucepan; bring to boil. Pour dressing mixture over roast in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove meat from slow cooker; shred with fork. Return to slow cooker. Add barbecue sauce; stir to evenly coat meat with sauce.
Fill rolls with meat mixture and lettuce.
Keeping it Safe
Many frozen foods, such as cuts of meat, should be thawed before cooking for best results. Never thaw frozen foods at room temperature. Instead, place them in the refrigerator to thaw overnight.
For flavor and texture variety, prepare sandwiches with different types of bread. Try honey wheat, multi-grain, rustic rye, pumpernickel, challah, focaccia or country sourdough.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.