BBQ Beef Sandwiches Recipe

4.5 26 30
BBQ Beef Sandwiches Recipe
BBQ Beef Sandwiches Recipe photo by Taste of Home
Publisher Photo

BBQ Beef Sandwiches Recipe

Read Reviews
4.5 26 30
Publisher Photo
After years of searching, I found a recipe for shredded barbecue beef 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
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

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. Yield: 14 servings.
Originally published as BBQ Beef Sandwiches in Country Woman February/March 2009, p17

Nutritional Facts

1 each: 354 calories, 12g fat (5g saturated fat), 63mg cholesterol, 805mg sodium, 37g carbohydrate (16g sugars, 1g fiber), 24g protein.

  • 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
  1. 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.
  2. 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. Yield: 14 servings.
Originally published as BBQ Beef Sandwiches in Country Woman February/March 2009, p17

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Reviews forBBQ Beef Sandwiches

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Remenec User ID: 6059530 270111
Reviewed 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!"

MY REVIEW
kmk1955 User ID: 6482151 243572
Reviewed 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."

MY REVIEW
crazysu User ID: 6386925 219664
Reviewed Feb. 4, 2015

"Wonderful recipe. My family loves it!"

MY REVIEW
ageidel1 User ID: 8205351 217365
Reviewed 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!"

MY REVIEW
JenniferMomto3 User ID: 5618202 215682
Reviewed Dec. 23, 2014

"Scrumptious! easy and delicious :)"

MY REVIEW
Jenner6828 User ID: 3539327 110668
Reviewed 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!"

MY REVIEW
tebrist User ID: 7185902 179702
Reviewed 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."

MY REVIEW
mscoxpa User ID: 7455960 104095
Reviewed 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."

MY REVIEW
kerrynjames User ID: 5662698 143262
Reviewed 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."

MY REVIEW
tlcole14 User ID: 7137274 178800
Reviewed Feb. 17, 2013

"So good and easy! We liked with leftover roast."

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