Ingredients
- Cooking oil 2 tsp./10 mL
- Lean ground beef 2 lbs./900 g
- Can of tomato sauce 14 oz./398 mL
- Chopped onion 1 1/2 cups/375 mL
- Thinly sliced celery 1 cup/250 mL
- Barbecue sauce 2 tbsp./30 mL
- Worcestershire sauce 2 tsp./10 mL
- Salt, sprinkle
- Pepper (optional) 1/4 tsp./1 mL
- Grated medium Cheddar cheese 1 1/2 cups/375 mL
- Kaiser rolls, split (toasted, optional) 8
Directions
1. Heat cooking oil in large frying pan on medium. Add ground beef. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
2. Add next 7 ingredients. Stir well. Cover. Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
3. Add cheese. Stir until melted. Makes about 4 cups (1 L) beef mixture. Place 1 bottom half of rolls on each of 8 plates. Divide and spoon beef mixture onto bottom half. Cover with top half of roll on each. Serves 8.
Make Ahead: The night before, prepare tomato sauce mixture. Chill overnight in covered bowl. Scramble-fry beef until no longer pink. Drain. Chill overnight in separate covered bowl. Assemble and cook as directed.