Prep: 15 min., Cook: 7 hrs. Make your favorite creamy coleslaw to serve with or on this barbecue sandwich. Freeze any leftover meat for up to 1 month.

Yield

Makes 12 servings                                 

Ingredients

• 1  (3 1/2-pound) eye-of-round roast, cut in half vertically
• 2  teaspoons  salt, divided
• 2  garlic cloves, pressed
• 1  (10-ounce) can condensed beef broth
• 1  cup  ketchup
• 1/2  cup  firmly packed brown sugar
• 1/2  cup  lemon juice
• 3  tablespoons  steak sauce
• 1  teaspoon  coarse ground pepper
• 1  teaspoon  Worcestershire sauce
• 12  Kaiser rolls or sandwich buns
• Dill pickle slices

Preparation

Sprinkle beef evenly with 1 teaspoon salt.

Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.

Cover and cook on HIGH 7 hours.

Shred beef in slow cooker with two forks. Serve in rolls or buns with dill pickle slices.