Taste of Home
Tangy Barbecue Sandwiches
TOTAL TIME: Prep: 10 min. Cook: 8 hours
YIELD: 18 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
Ingredients
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3 cups chopped celery
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1 cup chopped onion
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1 cup ketchup
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1 cup barbecue sauce
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1 cup water
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2 tablespoons white vinegar
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2 tablespoons Worcestershire sauce
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2 tablespoons brown sugar
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1 teaspoon chili powder
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon garlic powder
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1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half
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18 hamburger buns, split
Directions
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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.
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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.
Nutrition Facts
1 sandwich: 262 calories, 9g fat (3g saturated fat), 49mg cholesterol, 659mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 18g protein.
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