Barbecue Beef Sandwiches

This yummy recipe is perfect for a hot summer day when you don't want to turn on the stove!  It comes from the June/July issue of Simple & Delicious magazine.

Very Best Barbecue Beef Sandwiches

1 boneless chuck roast (3-4 pounds)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 celery seed (I skipped this)
1/4 tsp paprika
1/4 tsp pepper
2 Tbsp cornstarch
2 Tbsp cold water
12 rolls

Cut roast in half.  Place in 5-quart slow cooker.  In small bowl, combine all remaining ingredients EXCEPT cornstarch and cold water.  Cover meat and cook on low for 8-10 hours or until meat is tender.

Remove meat.  Skim fat from cooking juices.  Transfer to large saucepan.  Bring to a boil (this will happen FAST!).  Combine cornstarch and water until smooth.  Gradually stir into juices.  Return to a boil and cook and stir for 2 minutes or until thickened.

Shred meat with two forks.  Return to slow cooker and stir in sauce mixture.  Serve on rolls.