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.
- 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
- 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
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