CROCK POT BBQ BEEF SANDWICHES

2-1/2 - 3  lbs. boneless beef chuck roast 
1/2 teaspoon paprika 
1 cup ketchup
2-1/2 tablespoons brown sugar
2-1/2 tablespoons red wine vinegar
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoon Worcestershire
3 teaspoons minced garlic

salt & pepper

Place the beef in the bottom of slow cooker. Sprinkle with salt, pepper, and paprika. In a small bowl, mix together: ketchup, brown sugar, vinegar, and Worcestershire, mustard and garlic; pour over beef roast. Cook on low for 8-9 hours or medium-low for 5 hours. Shred beef using two forks. Stir through to combine sauce. Serve on buns.

- SIDE DISH -

SWEET AND SOUR COLESLAW


1 lb. bag pre-shredded coleslaw
2 Tbsp. finely-chopped onion
1/4 c. oil
3 Tbsp. white vinegar
1/4 c. sugar
1/2 flavor packet from Ramen chicken noodle soup
dry-roasted sunflower kernels
salt and pepper to taste


Mix oil, vinegar, sugar, and flavor packet in a small bowl. Stir well. (Sugar will not completely dissolve). Place coleslaw and onion in a large bowl, and pour dressing mix over the top. Stir well to coat.

Refrigerate for at least 2 hours. Stir again. Just before serving, add as much sunflower seeds as desired. Mix them in thoroughly. Add salt and pepper.