Entree-Beef: Slow Cooker Barbecue Beef

From Marlene Winter
Note: This can also be made with pork

Ingredients
1 boneless beef sirloin tip roast (about 3 lbs) cut into large chunks
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 oz) tomato paste
½ cup packed brown sugar
¼ cup cider vinegar
3 Tablespoon chili powder
2 Tablespoons lemon juice
2 Tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8-10 sandwich rolls, split

Directions
Place beef in a 5-quart slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat tender.

Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls. Yield: 8-10 servings.