At any rate, I have found this to be one of those amazing dinners that goes really far around here. We use the shredded meat for not only sandwiches, but also for pot pies and fulling for homemade hot pockets-style sandwiches.
You will need:
3 lbs chuck roast beef, cut into 1 inch cubes
1 cup ketchup (I use Homemade Ketchup)
1/2 cup prepared mustard
1 tsp liquid smoke
2T Chef Tess All Purpose Seasoning
1 onion, chopped
1 cup homemade Sweet and Hot Corn Relish (or store purchased I like Aunt Nellie's corn relish)
At service you will need :
8 fresh hamburger or Kaiser buns
1 cup homemade Sweet and Hot Corn Relish
1/4 cup mayonnaise
2T fresh chopped parsley
In a 2 quart crock pot or solar oven pan, combine the beef, ketchup, mustard, liquid smoke, Chef Tess seasoning, onion and 1 cup corn relish. Cook on low 8-10 hours or high 4-5 hours. Solar bake 4-5 hours full sun.
Shred the meat with a fork.
For a freezer meal, remove meat from crock or solar oven, and divide between two 4 cup containers. Chill in the fridge uncovered for at least 2 hours. Seal containers and transfer to the freezer with reheating instructions.
Defrost overnight in the fridge or in a microwave safe container on half power for 10-14 minutes. Heat for 5-7 minutes on the stove or in the microwave until very hot.
To serve: Combine the corn relish with the mayonnaise and the parsley. Spoon 1/2 cup of beef mixture onto a fresh burger bun and top with two heaping tablespoons of the relish.
I serve it with the homemade Peach Bread and Butter Pickles and carrot nibbles.