BBQ Beef Sandwiches

From the Essential Mormon Cookbook by Julie Badger Jensen

1 6pound beef roast (sirloin tip works well) or pork roast or chicken breasts
1 onion chopped
2 T butter
2 cups ketchup
1 cup packed brown sugar
2 T worcestershire sauce
1/2 cup BBQ sauce
1 dozen large soft rolls

Place beef in crockpot. Mix remaining ingred and pour over beef. Cook all day until beef falls apart!



Ina Garden Coleslaw:

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

****I just used the pre made coleslaw bag from the grocery store.