Barbecued Beef Sandwiches
3 pounds boneless beef chuck shoulder roast
2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup dark molasses
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
12 Kaiser Rolls
Cut roast in half; place in crock pot. Combine remaining ingredients, except buns in large bowl. Pour sauce mixture over roast. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Remove roast from sauce; cool slightly.
Trim and discard excess fat from beef.
Shred meat using two forks.
Let sauce stand 5 minutes to allow fat to rise. Skim off fat.
Return shredded meat to slow cooker. Stir meat to evenly coat with sauce. Adjust seasonings. Cover; cook 15 to 30 minutes or until hot.
Spoon filling into sandwich buns and top with additional sauce, if desired.