Jude 2

INGREDIENTS

1 boneless beef chuck roast (about 4 pounds)
1 large onion, thinly sliced
1 cup ketchup
1/4 cup lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Liquid Smoke
24 kaiser rolls or hamburger buns, split

Cut roast in half and remove as much fat as you can; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on high for 7 hours or until the meat is tender.

Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, serve on buns and top with cole slaw, if desired.
Yield: 24 servings.


Cole Slaw

Shred in food processor:
1 head cabbage
1 med. carrot

Combine and beat until smooth:
1/4 c. sugar or 4 packets Splenda
1 tsp celery salt
1/8 tsp pepper
1/2 c milk
1/2 c mayonnaise
3 TBS white vinegar
3 TBS lemon juice

Pour over cabbage mix; cover and refrigerate for at least 2 hours before serving.

That sounds good! I love hot dogs with cole slaw too!

My favorite coleslaw recipe is one I made up sorta accidentally. I use a packet or half of hidden valley ranch mix, some mayo and milk, with the cabbage. Very tasty....