A beef chuck eye roast slow-cooked with beer and A.1. Steak Sauce makes a great filling for this shredded beef sandwich.
What You Need
Original recipe yields 6 servings
1 boneless beef chuck eye roast (2 lb.)
2 cups sliced onion s
1/2 cup A.1. Original Sauce
1 bottle (12 oz.) beer
6 French bread roll s (6 inch), partially split, toasted
6 slices KRAFT Mozzarella Cheese
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Please use alcohol responsibly.
Let's Make It
Place meat in slow cooker; top with onions and steak sauce. Add beer; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
Remove meat from slow cooker; cool slightly. Use 2 forks to pull into shreds. Return to slow cooker; stir.
Serve in rolls topped with cheese.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.