Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1-1/2 cups ketchup1 small onion, finely chopped1/4 cup packed brown sugar1/4 cup red wine vinegar1 tablespoon Dijon mustard1 tablespoon Worcestershire sauce2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon celery seed1/4 teaspoon paprika1/4 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold water12 kaiser rolls, splitDill pickle slices, optional
Preparation
Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.
