BBQ Beef Sandwiches Recipe
- 2 cups ketchup
- 1 medium onion, chopped
- 1/4 cup cider vinegar
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 boneless beef chuck roast (3 pounds)
- 14 sesame seed hamburger buns, split
- 1. In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender.
- 2. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns. Yield: 14 servings.
1 each: 354 calories, 12g fat (5g saturated fat), 63mg cholesterol, 805mg sodium, 37g carbohydrate (16g sugars, 1g fiber), 24g protein.
Reviews for BBQ Beef Sandwiches
"I made this for a Super Bowl party and prepared the recipe as printed with the exception that I nearly doubled the amount of meat and did double the sauce. I tend to like a good ratio of sauce to meat and found the additional sauce thickened perfectly and provided the perfect amount. I provided a variety of slider size rolls and noticed some elected to pile it high on a plateful of tortilla chips. It was a hit and I will make this again without changing a thing."
"Wonderful recipe. My family loves it!"
"Scrumptious! Easy and delicious :)"
"This recipe was delicious. The only adjustment I made was using brown sugar in place of the molasses since that is what I had on hand. This will be my go to BBQ beef recipe from now on! Thanks!"
"Perfectly awesome! Everyone loved it from my 67 year old father in-law to my 2 year old. I wouldn't and didn't change a thing."
"Here's how you make this a 5-star recipe; takes 2 days but worth it. I'm a pretty avid BBQ'er and this is my entire extended families' favorite. Brush olive oil over the entire chuck, and rub with kosher salt and ground pepper. Grill it (with chunks of mesquite or hickory for the best results) over indirect heat at 225 degrees until meat reaches 170 degrees (this will take most of a day). Remove, wrap in foil, and fill about halfway with beef broth. Return to grill and cook until meat reaches 205-210 degrees. Pull it off and let it rest for an hour. Drain and pull the beef. Combine with the sauce recipe above and cook in a crockpot for 4-6 hours. I usually cook the beef and mix with the sauce a day ahead, then cook in the crockpot before I want to serve it. If you don't have the time, you can grill indirect at 275 and it still works pretty well, but I love the slower cooked method. I recommend mixing the sauce with beef slowly to get the right consistency / ratio. Don't just assume the above amount of sauce will be perfect for a 3lb chuck."
"This recipe was nice and easy, but we didn't love it. If I were to make it again, I'd double the sauce. I'd also trim the meat a little more to cut down on fat to drain."
"So good and easy! We liked with leftover roast."
"Love this recipe! It is great hit with my family and friends!"
"My family loved this recipe."
"I cook the beef in water, then make the sauce and add the beef to it once it's shredded. I don't like the idea of cooking the raw meat in the same sauce we will be eating. Very good sauce! A new favorite at our house."
"I tried this recipe because of the high scores and ribbon award. I was unexpectedly dissappointed in it. This is a FIRST that I didn't like a Taste of Home recipe that was rated this high & blue ribbon quality. I've had 100% success with every other recipe (I can't say that about all the cookbooks and websites). Very disappointed :("
"This recipe, as written, is not that great, which is why I gave it only 2 stars. You really shouldn't cook the meat in the sauce. It turns out flavorless and not saucy enough that way. Maybe this recipe is intended to be more like a Texas BBQ or maybe I was just expecting something different, but I was very disappointed. I ended up having to make a whole other batch of the sauce to mix in with the meat after it was cooked. The sauce is great. I think the right way to do this would be to cook the meat, shred it, drain the juices, and then add the sauce and continue to heat through. This is how I've always done pulled pork. Done this way I actually give this recipe 4.5 stars. The sauce is very delicious."
"Everyone in my family loved this recipie...they were tired of the same old pulled pork/beef sandwiches, so i tried this and none left over by the end of the evening. i did only use about 1/2 of the sauce though...seemed it would be too sloppy then."
"Although I prefer BBQ pork, I decided to try this recipe. I thought the flavor was great and my 3 and 5 year old both ate it, so I will give it a thumbs up!"
"Made this recipe for the hunting party this weekend based on the high reviews. No one liked this. Usually this group will eat anything."
"oh my yes yes this is great im thinking of making a batch to can"
"cooked it all night just before taking it tailgating over an hour away. it stayed warm and fed 8 college men. they put it on sandwiches, hotdogs, even doritos and by game time, it was gone!!! GREAT recipe... and makes the house smell good too!"
"Very Easy, Everyone loved it!"
"Very good. I want to try the sauce with chicken quarters in the crock pot."
"BBQ beef sandwiches are a simple, easy meal to make and one my family makes whenever we are cooking while we're at work. It's delicious and so easy to put together, it makes a simple, easy supper for all of us."
"Really easy and tastes wonderful! Hubby and kids ate all of it!"
"just learned that I can shred pork with my kitchen aid mixer - start on stir with the dough hook and then you can switch to stir with the flat beater/paddle. Not sure if that works with beef also. but very nice and easy."
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.