Recipe By: Mike Gilhooly – Buffalo, New York
2 lbs. boneless chuck roast
1/2 jar Buffalo Tom’s Gourmet Hot Sauce
1 beef bouillon cube
4 fresh onion rolls
Place chuck roast in a crock pot, cover with 1/2 jar of Buffalo Tom’s Gourmet Hot Sauce & crushed cube of beef bouillon.
Cook on high for 5-6 hours or until beef shreds easily with a fork.
Place generous mounds of beef on each roll.
Serve with Swiss Cheese and slice of tomato or my favorite Cole slaw.