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How to Make Barbecue Beef for Sandwiches and they are also Diabetic Friendly

You can make your own homemade Barbecue Beef sandwiches at home using your stove top or slow-cooker.  For stay-at-home cooks, the stove top may be a good option.  However, if you are going to be out, I suggest using your slow cooker or crockpot.  This is a good way to have dinner ready on busy days, after the game, etc.  Add some fresh veggies and low-fat dip for a well rounded easy meal.  If you want dessert, some brownies would be great.  If you are in a big hurry, offer fresh fruit or store-bought or bakery fresh cookies.  This is a great way to serve dinner on an evening when the family is coming and going, perhaps eating at different times. BARBECUED BEEF 4 to 5 lb beef roast 1 cup cider vinegar salt to suit your taste and diet pepper to taste 1 can (8-oz) tomato sauce 1 medium yellow onion, chopped 1/4 cup Worcestershire sauce 2 cups water 1 1/2 cups catsup 1 tbsp mustard Splenda Brown Sugar Blend to taste 1 tsp chili powder Put roast in a Dutch oven and with the water and vinegar;bring to a boil, lower heat and simmer until tender, probably about 3 hours.  Drain the liquid from the roast. In a mixing bowl, whisk together the tomato sauce, chopped onion, Worcestershire sauce, catsup, mustard, salt, pepper, chili powder, and brown sugar blend until well blended. Chop or tear roast into small pieces or shreds.  Return meat to pan and add the sauce mixture.  Simmer over low heat for 1 hour. Serve on whole wheat buns with your choice of condiments. Enjoy!


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Vegetarian Recipes: Chocolate Sauce
Flesh-eaters have the gravy of meat to eat with their vegetables, and when they give up the use of flesh they are often at a loss for a good substitute. Sauces may be useful in more ways than one. When not too highly spiced or seasoned they help to prevent thirst, as they supply the system with fluid, and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. When foods are eaten in a natural condition no sauces are required, but when food is changed by cooking many persons require it to be made more appetising, as it is called. The use of sauces is thus seen to be an aid to help down plain and wholesome food, and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. From a health point of view artificial sauces are not good, but if made as I direct very little harm will result.
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