THE EATERY IS OPEN

SPRING HAS SPRUNG

Marion Pellicano Ambrose

Here in Florida, where I live, Spring has sprung! This time year I start to get that “eat outdoors” kind of feeling. Then I thought about all my friends and family up North who are still shoveling snow and came up with an “outdoors, indoors” Spring meal to make! It’s easy, delicious, and will bring that Spring feeling to you even if there’s still a chill in the air!

BBQ Beef Sandwiches

Ingredients:

3 pounds boneless chuck roast

1 1/2  cups ketchup

¼ cup packed brown sugar

¼ cup red wine vinegar

2 tbs. Grey Poupon Mustard

2 tbs Worcestershire sauce

1 tsp liquid smoke

¼ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

Sandwich buns

Place chuck roast in slow cooker. In a large bowl combine remaining ingredients and stir well. Pour over roast. Cover and cook on low for 8-10 hours (or on high for 4-5 hours). Remove roast from pot and shred meat with a fork. Return shredded meat to pot and mix well with sauce. Spoon onto sandwich buns and spoon extra sauce on top. Makes 8 servings.

Serve with potato salad, slaw, baked beans or potato chips. Have a happy Spring!