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Shredded BBQ Beef Sandwiches

Whatever group you’re cooking for, they’ll love these flavor-packed sandwiches. The beef is slow-cooked until tender, and the light, tangy barbecue sauce is mouthwatering.—JoLynn Hill, Roosevelt, Utah
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    24 servings


  • 1 boneless beef chuck roast (about 4 pounds)
  • 1 large onion, thinly sliced
  • 1 cup ketchup
  • 1/4 cup lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Liquid Smoke, optional
  • 24 kaiser rolls or hamburger buns, split


  • Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender.
  • Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/3 cup meat mixture on each roll.
Nutrition Facts
1 each: 270 calories, 9g fat (3g saturated fat), 49mg cholesterol, 510mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 19g protein.

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Average Rating:
  • Remenec
    Feb 18, 2014

    I thought this recipe was absolutely delicious. A chuck pot roast works perfectly for this recipe. It shredded nicely and had great flavor with the sauce. I would definitely make this tasty dish again for my family.

  • pajamaangel
    Oct 10, 2013

    This was a good recipe. There was a lot of fat in the chuck roast though which gave the bbq a slimy texture. I think the sauce would go well with a shredded chicken bbq or a trimmed brisket.

  • oneihave
    Feb 26, 2013

    No comment left

  • krazy2shop
    Jan 7, 2013

    No comment left

  • skwillis
    Jun 22, 2009

    Tried this for Father's Day and it was excellent. I did drain the juices after removing the meat, and added BBQ sauce and liquid smoke to the meat before warming and serving.

  • RebekahTastet
    Jul 18, 2008

    No comment left

  • perchgal
    Mar 25, 2006

    No comment left