Back to Shredded Barbecue Beef Sandwiches

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Shredded Barbecue Beef Sandwiches Recipe

Shredded Barbecue Beef Sandwiches Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 10 hours YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 each: 370 calories, 8g fat (2g saturated fat), 46mg cholesterol, 963mg sodium, 47g carbohydrate (16g sugars, 1g fiber), 28g protein

Reviews for Shredded Barbecue Beef Sandwiches

Sort By :
MY REVIEW
Reviewed Jan. 9, 2016

"Husband had three-yes-three portions for dinner. I'd say that's a great recipe! Ingredients were easy to find/purchase and nice to have a dish that can cook all day and be ready for dinner."

MY REVIEW
Reviewed Jan. 2, 2014

"The beef was excellent, with or without the buns. I might recommend skimming some of the fat from the sauce before storing for leftovers."

MY REVIEW
Reviewed Sep. 7, 2013

"This is my family's go to recipe for a busy night. Great flavor! Loved by all!"

MY REVIEW
Reviewed Mar. 7, 2011

"I don't have a sweet tooth by any means, but my husband & I found this to be slightly on the sour side. I ended up adding a little extra brown sugar & we both liked it much better that way the next day."

MY REVIEW
Reviewed Nov. 19, 2009

"The addition of dill pickles is what sets this one apart from many very good shredded beef sandwich recipes I have. This one will be added to the collection!"

MY REVIEW
Reviewed Oct. 14, 2009

"Yes it is great"

MY REVIEW
Reviewed Jul. 25, 2009

"This has a nice flavor, not too bold or overwhelming. It's even better the next day for lunch."

MY REVIEW
Reviewed May. 18, 2009

" Thank you! "

MY REVIEW
Reviewed May. 16, 2009

"Some people do like salt. I would add it."

MY REVIEW
Reviewed May. 15, 2009

"963 mg sodium is obscene and ridiculous. No recipe needs additional salt (1 tsp!) that contains canned beef broth (super salty), Worcestershire and steak sauces & ketchup!"

MY REVIEW
Reviewed May. 15, 2009

"I use an English or Chuck Roast. It is cheaper and more flavorful.

Donna"

MY REVIEW
Reviewed May. 15, 2009

"Is there a less expensive cut of meat that could be substituted? With cooking that long, I would think a lesser cut of meat would be just as good."

MY REVIEW
Reviewed Jan. 10, 2009

"The meat was very tender tasty. I drained the meat in a slotted spoon to avoid soggy hamburger buns, and served with a side of cole slaw. The family enjoyed it."

Loading Image