Beef Barbecue Recipe

4.5 6 9
Beef Barbecue Recipe
Beef Barbecue Recipe photo by Taste of Home
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Beef Barbecue Recipe

Read Reviews
4.5 6 9
Publisher Photo
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. —Karen Walker Sterling, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 6 hours 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 6 hours 20 min.

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1 cup barbecue sauce
  • 1/2 cup apricot preserves
  • 1/3 cup chopped green or sweet red pepper
  • 1 small onion, chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons brown sugar
  • 12 sandwich rolls, split

Directions

Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls. Yield: 12 servings.
Originally published as Beef Barbecue in Quick Cooking January/February 2000, p29

Nutritional Facts

4 ounce-weight: 218 calories, 7g fat (0 saturated fat), 78mg cholesterol, 253mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

  • 1 boneless beef chuck roast (3 pounds)
  • 1 cup barbecue sauce
  • 1/2 cup apricot preserves
  • 1/3 cup chopped green or sweet red pepper
  • 1 small onion, chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons brown sugar
  • 12 sandwich rolls, split
  1. Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls. Yield: 12 servings.
Originally published as Beef Barbecue in Quick Cooking January/February 2000, p29

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Reviews forBeef Barbecue

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MY REVIEW
Grammy5 User ID: 994532 272336
Reviewed Aug. 28, 2017

"This is very tasty. I have used this recipe for years since it first was in TOH magazine."

MY REVIEW
cookinama User ID: 5947968 37443
Reviewed Jun. 20, 2012

"This was delicious. My family and friends loved it! It did have a very mild flavor.

So I let the sauce reduce somewhat and added more barbecue sauce. It was great! I guess it could be spiced up ,but everyone loved it old and young. Even my 2 1/2 year old grandson ate a whole sandwich!"

MY REVIEW
raowbe54 User ID: 2835576 83723
Reviewed Dec. 8, 2011

"Everyone in my family just loves this!"

MY REVIEW
Jessica2783 User ID: 5112860 27331
Reviewed Jul. 29, 2010

"I found this to be quite sweet and the sauce very runny. Could have been the barbeque sauce I used... I agree with the last reviewer, it could use some more spice too."

MY REVIEW
LindaHatch User ID: 4601704 22178
Reviewed Jul. 28, 2010

"We thought it was a little tart and a bit too sweet. I would try something with a little more spice next time."

MY REVIEW
cupits5 User ID: 2789526 83722
Reviewed Jun. 4, 2009

"This is very good!!! My kids love it!"

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