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Instructions |
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Season the beef with the black pepper and garlic powder and place into a 13 x 9 x 2-inch shallow baking dish.
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Stir the picante sauce, brown sugar and Worcestershire in a medium bowl. Spread the picante sauce mixture over the beef. Cover and refrigerate for at least 8 hours or overnight.
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Place the beef into a 7-quart slow cooker. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the beef from the cooker to a cutting board and let it stand for 10 minutes.
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Thinly slice the beef across the grain, or, using 2 forks, shred the beef. Return the beef to the cooker. Divide the beef and juices evenly among the rolls. Top the beef with the coleslaw.
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Originally Submitted
11/20/2010
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