Ingredients
1 beef sirloin tip roast (3 pounds), cut into large chunks3 celery ribs, chopped1 large onion, chopped1 medium green pepper, chopped1 cup ketchup1 can (6 ounces) tomato paste1/2 cup packed brown sugar1/4 cup cider vinegar3 tablespoon chili powder2 tablespoons lemon juice2 tablespoons molasses2 teaspoons salt2 teaspoons Worcestershire sauce1 teaspoon ground mustard8 to 10 sandwich rolls, split
Preparation
Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender.
Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls.
