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Shredded BBQ Beef Sandwiches Recipe

Shredded BBQ Beef Sandwiches Recipe

Whatever group you’re cooking for, they’ll love these flavor-packed sandwiches. The beef is slow-cooked until tender, and the light, tangy barbecue sauce is mouthwatering.—JoLynn Hill, Roosevelt, Utah
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:24 servings

Ingredients

  • 1 boneless beef chuck roast (about 4 pounds)
  • 1 large onion, thinly sliced
  • 1 cup ketchup
  • 1/4 cup lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Liquid Smoke, optional
  • 24 kaiser rolls or hamburger buns, split

Directions

  • 1. Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender.
  • 2. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/3 cup meat mixture on each roll. Yield: 24 servings.

Nutritional Facts

1 each: 270 calories, 9g fat (3g saturated fat), 49mg cholesterol, 510mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 19g protein

Reviews for Shredded BBQ Beef Sandwiches

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MY REVIEW
Reviewed Feb. 18, 2014

"I thought this recipe was absolutely delicious. A chuck pot roast works perfectly for this recipe. It shredded nicely and had great flavor with the sauce. I would definitely make this tasty dish again for my family."

MY REVIEW
Reviewed Oct. 10, 2013

"This was a good recipe. There was a lot of fat in the chuck roast though which gave the bbq a slimy texture. I think the sauce would go well with a shredded chicken bbq or a trimmed brisket."

MY REVIEW
Reviewed Jun. 22, 2009

"Tried this for Father's Day and it was excellent. I did drain the juices after removing the meat, and added BBQ sauce and liquid smoke to the meat before warming and serving."

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Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.