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Shredded Barbecue Beef Sandwiches

 Shredded Barbecue Beef Sandwiches
I like to serve these mouthwatering sandwiches with a side of coleslaw. The homemade barbeque sauce is exceptional…and it's wonderful for dipping! —Bunny Palmertree, Carrollton, Mississippi
16 ServingsPrep: 10 min. Cook: 10 hours


  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup lemon juice
  • 3 tablespoons steak sauce
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 beef eye round roast (3-1/2 pounds), cut in half
  • 1 teaspoon salt
  • 16 sandwich buns, split
  • Dill pickle slices, optional


  • In a small bowl, whisk the first eight ingredients. Pour half of
  • mixture into a 5-qt. slow cooker. Sprinkle beef with salt; add to
  • slow cooker and top with remaining broth mixture.
  • Cover and cook on low for 10-12 hours or until meat is tender. Shred
  • meat with two forks and return to slow cooker. Using a slotted
  • spoon, place 1/2 cup beef mixture on each bun. Top with pickles if
  • desired. Yield: 16 servings.

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Shredded Barbecue Beef Sandwiches (continued)

Nutritional Facts: 1 sandwich (calculated without pickles) equals 370 calories, 8 g fat (2 g saturated fat), 46 mg cholesterol, 963 mg sodium, 47 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.