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    7 pt. Shredded Beef Sandwiches


    Source of Recipe


    from WW Six OÕClock Solutions

    List of Ingredients




    1 (3 1/4 pound) lean, boned chuck roast
    1/3 cup white vinegar
    1/2 t. salt
    1/4 t. ground cloves
    1/8 t. garlic powder
    1 large onion, cut into 8 wedges
    3 bay leaves
    9 (1 1/2 ounce) hamburger buns. split
    9 lettuce leaves

    Recipe



    Trim fat from roast. Place roast and next 6 ingredients in an electric slow-cooker. Cover with lid; cook over low-heat setting for 11 hours or until roast is tender. Remove roast from
    slow-cooker and let stand 10 minutes. Shred with 2 forks and set aside.

    Strain cooking liquid and discard solids. Cover liquid and freeze at least one hour. Skim
    solidified fat from surface and discard. Place cooking liquid in a saucepan and bring to a boil. Remove from heat. Line bottom half of buns with lettuce leaves. Top evenly with shredded beef and top halves of buns. Serve hot cooking liquid as a dipping sauce.

    Yield: 9 servings.
    Per serving: 324 calories, 1.2 grams fiber, 9.4 g. fat / 7 points per serving.

 

 

 

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