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Shredded Barbecue Beef Sandwiches Recipe

Shredded Barbecue Beef Sandwiches Recipe

I like to serve these mouthwatering sandwiches with a side of coleslaw. The homemade barbeque sauce is exceptional…and it's wonderful for dipping! —Bunny Palmertree, Carrollton, Mississippi
TOTAL TIME: Prep: 10 min. Cook: 10 hours YIELD:16 servings


  • 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


  • 1. In a small bowl, whisk the first eight 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 two forks and return to slow cooker. Using a slotted spoon, place 1/2 cup beef mixture on each bun. Top with pickles if desired. Yield: 16 servings.

Nutritional Facts

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

Reviews for Shredded Barbecue Beef Sandwiches

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JGa2595176 User ID: 496732 241432
Reviewed Jan. 9, 2016

"Husband had three-yes-three portions for dinner. I'd say that's a great recipe! Ingredients were easy to find/purchase and nice to have a dish that can cook all day and be ready for dinner."

jsroselle User ID: 7408572 152921
Reviewed Jan. 2, 2014

"The beef was excellent, with or without the buns. I might recommend skimming some of the fat from the sauce before storing for leftovers."

CherylTT4 User ID: 1230823 85128
Reviewed Sep. 7, 2013

"This is my family's go to recipe for a busy night. Great flavor! Loved by all!"

Lori Kostecki User ID: 5325664 78078
Reviewed Mar. 7, 2011

"I don't have a sweet tooth by any means, but my husband & I found this to be slightly on the sour side. I ended up adding a little extra brown sugar & we both liked it much better that way the next day."

Lynnette68 User ID: 3100774 66600
Reviewed Nov. 19, 2009

"The addition of dill pickles is what sets this one apart from many very good shredded beef sandwich recipes I have. This one will be added to the collection!"

rajet User ID: 4486708 151348
Reviewed Oct. 14, 2009

"Yes it is great"

briandean User ID: 2914082 207543
Reviewed Jul. 25, 2009

"This has a nice flavor, not too bold or overwhelming. It's even better the next day for lunch."

ng2cook User ID: 3537167 152909
Reviewed May. 18, 2009

" Thank you! "

kathihanson User ID: 1099693 76574
Reviewed May. 16, 2009

"Some people do like salt. I would add it."

eeeeeeee User ID: 1950147 151339
Reviewed May. 15, 2009

"963 mg sodium is obscene and ridiculous. No recipe needs additional salt (1 tsp!) that contains canned beef broth (super salty), Worcestershire and steak sauces & ketchup!"

sambow96 User ID: 1195219 156372
Reviewed May. 15, 2009

"I use an English or Chuck Roast. It is cheaper and more flavorful.


ng2cook User ID: 3537167 156656
Reviewed May. 15, 2009

"Is there a less expensive cut of meat that could be substituted? With cooking that long, I would think a lesser cut of meat would be just as good."

Lori G. User ID: 3760665 66590
Reviewed Jan. 10, 2009

"The meat was very tender tasty. I drained the meat in a slotted spoon to avoid soggy hamburger buns, and served with a side of cole slaw. The family enjoyed it."

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