Adrienne's Overnight Barbecued Beef Sandwiches Recipe -
Adrienne's Overnight Barbecued Beef Sandwiches Recipe
  • READY IN 10+ hrs

Adrienne's Overnight Barbecued Beef Sandwiches

Recipe by  

"Growing up, my Mom used to make barbecued beef in the crock pot and it always tasted so good. It's definitely comfort food for me. After I got out on my own, I was determined to make barbecue beef just like hers, so I tried lots of recipes and finally came up with one of my own. I was so pleased! I called her to tell her and she laughed. She had always just used a bottle of barbecue sauce! We still laugh about that and now I've had to give her my recipe!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 hrs

    10 hrs 20 mins


  1. Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
  2. Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2008

This got great reviews from everyone that tried it. I substituted an old beef roast for the brisket and also whisked the cornstarch right into the crockpot at the end (not sure how much I used -- I just kept dumping in a little at a time 'til I had a nice thick consistency). This made a lot that way and was quite tasty.

Most Helpful Critical Review
Jan 05, 2010

The meat got really tender and juicy, but the flavor was terrible. Way too sweet for a beef dish. Had to rinse the meat off and add some bbbq sauce to the rest of it.

Mar 16, 2009

Excellent choice. I modified this recipe in the following manner. I marinated the meet for 3 days, then smoked it for 12 hours between 200-220. I wrapped meet in tinfoil for an hour and kept it in warming oven while I made the sauce. From the fat drippings I caramelized one large onion, then added chicken broth, and the remaining marinade and boiled that down to a gravy. Note, I didn't use corn starch because it would have reduced the flavor of the marinade.

Apr 03, 2008

This made some really great barbecue. Great tangy smokey flavor. Nice blend of flavors and it was a hit with my family. Both my husband and son ate seconds. I used a chuck roast, hickory liquid smoke and substituted dried minced onion and some onion powder for the real stuff. The only change I would make is to thicken the sauce more as it needed more body, maybe more cornstarch? I loved that this used a homemade sauce and not some bottled stuff, thanks Adrienne, we really liked this barbecue! This is a keeper.

Jun 19, 2008

Very good. I'm not very experienced at all and found this recipe very easy and the family loved it.

Nov 30, 2010

Leanest, most delicious BBQ meat I've ever tasted! I followed the recipe exactly as written, using the leanest brisket I could find. Trimmed whatever fat I could see before putting the meat in slow cooker. I was a bit weary about the liquid smoke flavor, but am happy to report it wasn't overwhelming at all. This is the most delicious BBQ meat I've ever tasted - definitely a keeper!! It should be noted that despite adding corn starch at the end as directed in the recipe, the liquid sauce is still very then - like broth. Next time I'm going to shred the beef, add it back to the corn-starch-thickened sauce, mix well, drain in a strainer, and then serve.

Mar 10, 2010

I loved this recipe. The only changes I made were to saute the onions and garlic before adding to the pot, and to omit the liquid smoke because we didn't have any. I cooled it, skimmed off the fat from the broth, and let the brisket rest in the broth overnight. The next day it was just delicious. The large amount of vinegar gives it a lot of tang, so you could adjust it there if desired. My girls are native Texan BBQ fiends and they loved it.

Jan 07, 2010

Adrienne, this is awesome!!!! I tried exactly as written (always do this first time before making changes) and found it to be incredible. It was even better the next day after the meat soaked in the wonderful sauce all night. I plan to do this again and again. Next time I might caramelize the onions first if I have time. Also, I did not have the 10 hours needed so I cooked it on high for 4 hours and then low for 2. The meat wasn't as tender as it probably would have been had I had the whole 10 hours to just cook it on low. Next time, I'll plan ahead. One great thing about your recipe is I had all the ingredients on hand - no special trip to the store needed. Even my picky husband who isn't a huge brisket fan went back for seconds! My mom wanted me to tell you that she loved it too :). Kudos!!!!


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  • Calories
  • 973 kcal
  • 49%
  • Carbohydrates
  • 95.9 g
  • 31%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 1231 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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