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Shredded Beef Sandwiches Recipe

Shredded Beef Sandwiches Recipe photo by Taste of Home

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Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. —Marie Basinger of Connellsville, Pennsylvania
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Shredded Beef Sandwiches Recipe

Prep: 30 min. Cook: 8-1/4 hours

Yield: 8 Servings

30 495 525

Ingredients

3/4 cup cola
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 tablespoon white vinegar
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 beef rump roast or bottom round roast (2 pounds)
2 teaspoons canola oil
2 medium onions, chopped
1/2 cup ketchup
8 kaiser rolls

Directions

In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker.
Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on rolls. Yield: 8 servings.

Nutritional Facts 1 sandwich equals 354 calories, 10 g fat (2 g saturated fat), 59 mg cholesterol, 714 mg sodium, 40 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Originally published as Shredded Beef Sandwiches in Light & Tasty October/November 2004, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Shredded Beef Sandwiches

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Reviewed on Jun. 09, 2011 by ruschca21

This recipe turned out extremely dry. I followed everything, except I omitted the Worcestershire sauce and the cayenne pepper. I don't think it is necessary to brown the roast before placing in the crockpot. This just made for really dry, tough pieces of meat. I also would add more beef bouillon or some beef gravy to the beef in order to have more moisture. The meat had really good flavor, so the potential is there. I will make again, but with some adjustments to account for the dryness.