1.5kg boneless beef chuck roast
1½ cups ketchup
¼ cup packed brown sugar
¼ cup barbecue sauce
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
½ tsp salt
¼ tsp garlic powder
¼ tsp pepper
12 sandwich buns, split
1 Cut the beef in half and place in a 4-litre slow cooker.
2 In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard and seasonings. Pour over the beef.
3 Cover and cook on low for 8 to 10 hours or until the meat is tender. Remove the meat and cool slightly. Skim the fat from cooking liquid.
4 Shred the beef using two forks; return to the slow cooker.
5 Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place ½ cup of the mixture on each bun. Serve with onions, pickles, coleslaw and jalapenos if desired.