Save on Pinterest

BBQ Beef Sandwiches

After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals … if there's any left over. —Rebecca Rohland, Medford, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    14 servings

Ingredients

  • 2 cups ketchup
  • 1 medium onion, chopped
  • 1/4 cup cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 boneless beef chuck roast (3 pounds)
  • 14 sesame seed hamburger buns, split

Directions

  • In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender.
  • Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts
1 each: 354 calories, 12g fat (5g saturated fat), 63mg cholesterol, 805mg sodium, 37g carbohydrate (16g sugars, 1g fiber), 24g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Remenec
    Jul 29, 2017

    This recipe is tangy and flavorful! My family really liked it! I thought it was a tad on the sweet side, though. I would probably use a little less ketchup next time and maybe a touch of tomato paste to cut the sweetness. I'll definitely try this recipe again!

  • kmk1955
    Feb 10, 2016

    I made this for a Super Bowl party and prepared the recipe as printed with the exception that I nearly doubled the amount of meat and did double the sauce. I tend to like a good ratio of sauce to meat and found the additional sauce thickened perfectly and provided the perfect amount. I provided a variety of slider size rolls and noticed some elected to pile it high on a plateful of tortilla chips. It was a hit and I will make this again without changing a thing.

  • crazysu
    Feb 4, 2015

    Wonderful recipe. My family loves it!

  • ageidel1
    Jan 9, 2015

    I didn't cook mine in a slow cooker, but I did use the BBQ sauce recipe. The only thing I changed was I used 1 cup of regular ketchup and 1 cup of jalapeno ketchup and omitted the pepper flakes. I put everything in a pressure cooker for 1 1/2 hours. Came out delicious!

  • JenniferMomto3
    Dec 23, 2014

    Scrumptious! Easy and delicious :)

  • Jenner6828
    Jun 19, 2014

    This recipe was delicious. The only adjustment I made was using brown sugar in place of the molasses since that is what I had on hand. This will be my go to BBQ beef recipe from now on! Thanks!

  • tebrist
    Jun 17, 2014

    Perfectly awesome! Everyone loved it from my 67 year old father in-law to my 2 year old. I wouldn't and didn't change a thing.

  • mscoxpa
    Oct 23, 2013

    Here's how you make this a 5-star recipe; takes 2 days but worth it. I'm a pretty avid BBQ'er and this is my entire extended families' favorite. Brush olive oil over the entire chuck, and rub with kosher salt and ground pepper. Grill it (with chunks of mesquite or hickory for the best results) over indirect heat at 225 degrees until meat reaches 170 degrees (this will take most of a day). Remove, wrap in foil, and fill about halfway with beef broth. Return to grill and cook until meat reaches 205-210 degrees. Pull it off and let it rest for an hour. Drain and pull the beef. Combine with the sauce recipe above and cook in a crockpot for 4-6 hours. I usually cook the beef and mix with the sauce a day ahead, then cook in the crockpot before I want to serve it. If you don't have the time, you can grill indirect at 275 and it still works pretty well, but I love the slower cooked method. I recommend mixing the sauce with beef slowly to get the right consistency / ratio. Don't just assume the above amount of sauce will be perfect for a 3lb chuck.

  • kerrynjames
    Jul 6, 2013

    This recipe was nice and easy, but we didn't love it. If I were to make it again, I'd double the sauce. I'd also trim the meat a little more to cut down on fat to drain.

  • tlcole14
    Feb 17, 2013

    So good and easy! We liked with leftover roast.