1 (15-oz.) can tomato sauce
1/4 cup light molasses
1/4 cup cider vinegar
1/4 cup packed dark brown sugar
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
2 medium onions, chopped
4 lb. beef brisket, cut crosswise into 3 pieces
12 hamburger buns, split
3 cups purchased coleslaw
1 1/2 cups crumbled blue cheese
1. Combine tomato sauce, molasses, vinegar, brown sugar, chili powder, salt and pepper in 5- to 6-quart slow cooker; stir in onions. Place brisket in slow cooker; spoon sauce mixture over beef to coat.
2. Cook, covered, on high 5 to 6 hours or on low 10 to 12 hours or until beef is fork-tender and easily pulls apart.
3. Remove beef; trim off any excess fat. Shred beef with 2 forks; return to sauce in slow cooker. Reduce heat to low to keep warm. Serve beef mixture in buns topped with coleslaw and blue cheese.
PER SANDWICH: 520 calories, 24.5 g total fat (8 g saturated fat), 36 g protein, 39 g carbohydrate, 95 mg cholesterol, 965 mg sodium, 3 g fiber