(These, together with homemade potato salad, were a traditional Christmas Eve dinner for my family for many years.)
3 lb. beef, roasted
1 T. chili powder
½ tsp. cumin
Barbecue sauce
Salt
Pepper
Dried Red Pepper flakes
OR
Crushed Chili Pequins
½ C. roast drippings
Shred beef. Mix sauce and spices with drippings and add to shredded beef. Heat until very hot in slow cooker or double boiler. Place filling on buns spread with margarine and/or mayonnaise. Add barbecue sauce, or serve on the side, for dipping.
Note: 1) Our preferred brand of barbecue sauce is Bill Johnson's, but use whatever you enjoy the most.
2) My mother always used a chuck roast for this, but you may use whatever cut you prefer.
3) If someone in your family misses eating roast beef because of chewing problems, this might be a good recipe for them. Instead of shredding the beef, chop it very finely in a food processor. Still tastes great, but is easy on the teeth.
4) Freezes and reheats very well. I recommend freezing individual portions that are just right for a single sandwich.
