Ingredients
1 boneless beef chuck roast (3 pounds)1 envelope chili seasoning1/2 cup barbecue sauce8 onion rolls, split8 slices cheddar cheese
Preparation
Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours.
Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.
