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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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."