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Tangy Barbecue Sandwiches Recipe

Tangy Barbecue Sandwiches Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD:14-18 servings


  • 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


  • 1. 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.
  • 2. 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.

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.

Reviews for Tangy Barbecue Sandwiches

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Reviewed Jun. 27, 2013

"This recipe is totally awesome! I made this and put it on homemade hamburger buns and they were delish!"

Reviewed Feb. 5, 2013

"This recipe is AMAZING! So easy to prepare with wonderful results - tender, flavorful, and even delicious as left-overs."

Reviewed Dec. 18, 2012

"I used a spicy BBQ sauce and it was the perfect seasoning for my family, everyone had seconds!"

Reviewed Jun. 18, 2011

"Very good. I used venison rather than beef."

Reviewed May. 21, 2011

"I've made this recipe many times over the years and it is a family favorite. Incidentally, I got this recipe before there was a website."

Reviewed Sep. 19, 2010

"I got this recipe from my mom and love it! It lasts us through a dinner and couple of lunches. My husband and toddler son eat it up!"

Reviewed Jan. 4, 2010

"Our family really liked this recipe, but I altered it a bit. I only added about 1/4 cup of water and I used venison cutlets instead of beef roast. If I had added any more water, I think the sauce would have been too thin to stick to any meat. We will definitely make this again!"

Reviewed Nov. 16, 2009

"I made this recipe for my family because we are always very busy. The slow cooker does all the work, and when we're ready to eat, all we have to do is load up a hamburger bun with the meat we want and enjoy. Cooking everything in the slow cooker makes clean up easy as well.

I've reviewed my experience with this recipe on my blog here, where I frequently feature my experiences making different ToH recipes."

Reviewed May. 6, 2009

"I just tried this recipe but cooked it stove top for a couple of hours. Came out terrific"

Reviewed Mar. 20, 2009

"I also made this for my family for many years!"

Reviewed Mar. 16, 2009

"I have made this recipe for for several occasions and it is always a big hit."

Reviewed Mar. 10, 2009

"a bit too watery. I advise to cut down on the water."

Reviewed Oct. 2, 2008

"I have been making this recipe for approximately 10 years - all my family and friends love it. I use it for our Memorial Day get togethers and send leftovers home with happy recipients! It freezes really well and you can get many meals out of it that way when it's just me and my husband. One of the best recipes I know of."

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