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Tangy Barbecue Sandwiches

Total Time

Prep: 10 min. Cook: 8 hours

Makes

18 sandwiches

Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas
Tangy Barbecue Sandwiches Recipe photo by Taste of Home

Ingredients

  • 3 cups chopped celery
  • 1 cup chopped onion
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 cup water
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half
  • 18 hamburger buns, split

Directions

  1. In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender.
  2. Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.

Nutrition Facts

1 sandwich: 262 calories, 9g fat (3g saturated fat), 49mg cholesterol, 659mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 18g protein.

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