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Tangy Barbecue Sandwiches

 Tangy Barbecue Sandwiches
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas
14-18 ServingsPrep: 10 min. Cook: 8 hours

Ingredients

  • 3 cups chopped celery
  • 1 cup chopped onion
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 cup water
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half
  • 14 to 18 hamburger buns, split

Directions

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast.
  • Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8
  • hours longer or until meat is tender.
  • Remove roast; cool. Shred meat and return to sauce; heat through.
  • Using a slotted spoon, fill each bun with about 1/2 cup of meat
  • mixture. Yield: 14-18 servings.

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Tangy Barbecue Sandwiches (continued)

Nutritional Facts: 1 serving (1 each) equals 262 calories, 9 g fat (3 g saturated fat), 49 mg cholesterol, 659 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.