Active Time: 15 minutes Total Time: 6 hours, 15 minutes Serves 6
1 8-oz. can tomato sauce
1/4 cup molasses
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 Tbsp. chopped chipotles in adobo plus 2 tsp. adobo sauce
2 tsp. chili powder
Kosher salt and pepper
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lbs. beef brisket, trimmed of excess fat
Coleslaw, pickles and potato chips
In a 5- to 6-qt. slow cooker, combine the tomato sauce, molasses, vinegar, brown sugar, chipotles, adobo sauce, chili powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; mix in onions and garlic.
Cut the beef crosswise into 3 pieces and add it to the slow cooker, nestling it among the onions. Cook, covered, until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on the rolls with coleslaw, pickles and chips, if desired.