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Tangy Roast Beef Sandwiches

 Tangy Roast Beef Sandwiches
From Juneau, Wisconsin, Amy Krause writes, “Everyone enjoys these sandwiches. The filling can be assembled early in the day to cook until dinnertime or party time.”
3 ServingsPrep: 15 min. Cook: 5 hours

Ingredients

  • 1 boneless beef chuck roast (1 pound)
  • 1 cup water
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tablespoon butter
  • 1/3 cup ketchup
  • 3 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoons red wine vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 sandwich buns, split

Directions

  • Place the roast in a 1-1/2-qt. slow cooker; add water. Cover and cook
  • on high for 3 hours or until meat is tender. Remove roast; set aside
  • 1/3 cup cooking juices. Shred meat with two forks and return to the
  • slow cooker.
  • In a small skillet, saute onion and celery in butter. Stir in the
  • ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce,
  • salt, pepper and reserved cooking juices. Add to slow cooker. Cook
  • on low for 2-3 hours or until heated through and flavors are
  • blended. Serve on buns. Yield: 3 servings.

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Tangy Roast Beef Sandwiches (continued)

Nutritional Facts: 1 sandwich equals 557 calories, 23 g fat (10 g saturated fat), 109 mg cholesterol, 899 mg sodium, 51 g carbohydrate, 3 g fiber, 38 g protein.