Barbecue Beef Sandwiches - cooking recipe

Ingredients

1 c. tomato juice
1/4 c. Worcestershire sauce
1 Tbsp. vinegar
1 tsp. dry mustard
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
2 1/2 to 3 lb. fresh beef brisket or boneless chuck roast
8 hoagie rolls
1 c. barbecue sauce

Preparation

Combine tomato juice, Worcestershire sauce, vinegar, mustard, chili powder, garlic powder and red pepper.
Trim fat from meat. Place meat in a 3 1/2 to 4-quart crock-pot, cutting as necessary to fit.
Add juice mixture.
Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Remove meat.
Slice thinly across grain.
Skim fat from juice.
Spoon some juices on bun.
Place meat on top with barbecue sauce.
Serves 8.