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Shredded Beef Barbecue

 Shredded Beef Barbecue
This beef roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well, too. -Lori Bergquist of Wilton, North Dakota
12 ServingsPrep: 10 min. Cook: 8 hours

Ingredients

  • 1 beef sirloin tip roast (2-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 cup each ketchup and water
  • 1/2 cup chopped onion
  • 1/3 cup packed brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons celery seed
  • 2 teaspoons chili powder
  • 12 kaiser rolls, split

Directions

  • Sprinkle roast with salt and pepper. In a nonstick skillet, brown
  • roast in oil on all sides over medium-high heat; drain.
  • Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water,
  • onion, brown sugar, Worcestershire sauce, lemon juice, vinegar,
  • mustard, celery seed and chili powder; pour over roast.
  • Cover and cook on low for 8-10 hours or until meat is tender. Remove
  • meat; shred with two forks and return to slow cooker. Spoon 1/2 cup
  • meat mixture onto each roll. Yield: 12 servings.

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Shredded Beef Barbecue (continued)

Nutritional Facts: One sandwich equals 313 calories, 9 g fat (2 g saturated fat), 59 mg cholesterol, 688 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.