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Slow-Cooked Barbecued Beef Sandwiches

 Slow-Cooked Barbecued Beef Sandwiches
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. —Tatina Smith, San Angelo, Texas
12 ServingsPrep: 20 min. Cook: 8-1/4 hours


  • 1 boneless beef chuck roast (3 pounds)
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Liquid Smoke, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 12 sandwich buns, split
  • Sliced onions, dill pickles and pickled jalapenos, optional


  • Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small
  • bowl, combine the ketchup, brown sugar, barbecue sauce,
  • Worcestershire sauce, mustard, liquid smoke if desired and
  • seasonings. Pour over beef.
  • Cover and cook on low for 8-10 hours or until meat is tender. Remove
  • meat; cool slightly. Skim fat from cooking liquid.
  • Shred beef with two forks; return to the slow cooker. Cover and cook
  • for 15 minutes or until heated through. Using a slotted spoon, place

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Slow-Cooked Barbecued Beef Sandwiches (continued)

Directions (continued)

  • 1/2 cup on each bun. Serve with onions, pickles and jalapenos if
  • desired. Yield: 12 servings.
Nutritional Facts: 1 sandwich (calculated without optional ingredients) equals 458 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 1,052 mg sodium, 49 g carbohydrate, 1 g fiber, 30 g protein.