We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls.
- 1 boneless beef chuck roast (3 pounds)
- 1 cup barbecue sauce
- 1/2 cup apricot preserves
- 1/3 cup chopped green or sweet red pepper
- 1 small onion, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 12 sandwich rolls, split
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a large bowl, combine the barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls. Yield: 12 servings.
Originally published as Beef Barbecue in The Taste of Home Cookbook 2006, p87
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Reviewed Jan. 27, 2012
"We really enjoyed this BBQ. Make sure you return it to the slow cooker after slicing (or shedding as the case may be) so the juicies are incorporated throughout; otherwise, it is a little dry."