Snappy Barbecue Beef Sandwiches Recipe

3.5 2 5
Snappy Barbecue Beef Sandwiches Recipe
Snappy Barbecue Beef Sandwiches Recipe photo by Taste of Home
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Snappy Barbecue Beef Sandwiches Recipe

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3.5 2 5
Publisher Photo
Meet the Cook: My husband and I do a lot of one-pot cooking (he taught me to cook after we were married!). The beef in these sandwiches is like an oven stew, but we'll often prepare it in a slow cooker - putting it on in the morning so we can just dish it up when we get home from work. Jerry is a rural mail carrier, and I am a nurse (this recipe came from one of the cookbooks that our hospital employees regularly compile). We have two grown sons...both of whom cook! -Patricia Throlson, Clear Lake, Minnesota.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 5 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 5 hours

Ingredients

  • 1 boneless beef chuck roast (4 pounds)
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 4 cups chopped celery
  • 2 cups water
  • 1 cup chopped onion
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Italian rolls or sandwich buns, split

Directions

Place beef in a Dutch oven. Combine all remaining ingredients except the rolls; pour over beef.
Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork. Serve on rolls or buns. Yield: about 24 servings.
Originally published as Snappy Barbecue Beef Sandwiches in Country Woman May/June 1992, p31

Nutritional Facts

1 each: 158 calories, 7g fat (3g saturated fat), 49mg cholesterol, 366mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 15g protein.

  • 1 boneless beef chuck roast (4 pounds)
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 4 cups chopped celery
  • 2 cups water
  • 1 cup chopped onion
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Italian rolls or sandwich buns, split
  1. Place beef in a Dutch oven. Combine all remaining ingredients except the rolls; pour over beef.
  2. Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork. Serve on rolls or buns. Yield: about 24 servings.
Originally published as Snappy Barbecue Beef Sandwiches in Country Woman May/June 1992, p31

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angmclanc User ID: 3282588 226601
Reviewed May. 19, 2015

"Really delicious and easy. I use a spicy bbq sauce to balance the brown sugar."

MY REVIEW
fredneckian User ID: 5326144 33796
Reviewed Oct. 26, 2013

"I hate recipes that call for "barbecue sauce." There are so many different types of barbecue sauces that there's no way to guess which one the author used."

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