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Shredded Barbecue Beef Sandwiches

Total Time

Prep: 10 min. Cook: 10 hours

Makes

16 servings

Serve these mouthwatering sandwiches with coleslaw on the side or right on the sandwich. You can freeze any leftover meat for an easy meal later on. —Bunny Palmertree, Carrollton, Mississippi
Shredded Barbecue Beef Sandwiches Recipe photo by Taste of Home

Ingredients

  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup lemon juice
  • 3 tablespoons steak sauce
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 beef eye round roast (3-1/2 pounds), cut in half
  • 1 teaspoon salt
  • 16 sandwich buns, split
  • Dill pickle slices, optional

Directions

  1. In a small bowl, whisk the first 8 ingredients. Pour half of mixture into a 5-qt. slow cooker. Sprinkle beef with salt; add to slow cooker and top with remaining broth mixture.
  2. Cover and cook on low for 10-12 hours or until meat is tender. Shred meat with 2 forks and return to slow cooker. Using a slotted spoon, place 1/2 cup beef mixture on each bun. Top with pickles if desired.

Nutrition Facts

1 each: 370 calories, 8g fat (2g saturated fat), 46mg cholesterol, 963mg sodium, 47g carbohydrate (16g sugars, 1g fiber), 28g protein.

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