Slow Cooker Barbecue Beef Sandwiches

Wow, where did the 3 months between this post and my last one go? Between work and home responsibilities, time sure does fly! I'll try to be more consistent and (eventually) bring you that shabby-beach chic tassel tutorial that I promised oh-so-long-ago.

It's hard to believe that Memorial Day weekend has come and gone another year. This time last year, my husband and I were on vacation in Florida and had made a pit stop at 

the National Naval Aviation Museum in Pensacola (www.navalaviationmuseum.org). 

This was an amazing place to be for such a special holiday to honor our military, and I definitely recommend the visit if you ever have the chance.

This year, however, we were homebodies and had so many little projects going that I wanted to cook something that would be low-maintenance and not require a lot of babysitting. 

We love barbecue, and what better way to enjoy it without the heat or the hassle than by making it in the slow cooker? I know this is an "oldie," but it's definitely also a "goodie." Enjoy!

Slow Cooker Barbecue Beef Sandwiches

Mmm! I am seriously excited about these leftovers, folks!

You will need: 

- 1 roast, about 2.5-3.0 lbs. (I have used chuck roasts and eye of round -- mine was smaller because it's just the 2 of us).

- 1 bottle of BBQ sauce, your choice (I used Wal-Mart's Great Value brand in Honey flavor -- love this stuff and the price is right!)

- Liquid smoke (start with 1/4 to 1/2 tsp. and add to taste)

Spray your slow cooker with nonstick spray and add a thin layer of barbecue sauce to the bottom. Place your roast in, fat-side down, and pour about half the bottle of BBQ sauce over the top. Add liquid smoke, and stir a bit. I usually just use a fork to move the roast around and "swish" the flavoring into the sauce. Cover and cook on low for 6-8 hrs, or high for 3-4 hrs.

Once your roast is done, remove it from the sauce and let it cool. Discard the sauce you cooked it in (it will be very runny at this point, and may have fat floating in it). Shred the roast and put back into slow cooker. I usually put in enough meat so that we can eat once with one round of leftovers, and freeze the extra for another time. Stir in remaining BBQ sauce and another little dash of liquid smoke, cover, heat, and serve!

I'm linked to Crock Pot Wednesdays @ Dining With Debbie! Check out the yummy recipes!