Recipe by VFBAUER
"This recipe has been a family favorite for 35 years. Serve on hamburger buns that have been buttered on both halves, and lightly browned under broiler. Freeze some for lunches or dinner in a hurry."
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boneless chuck roast
distilled white vinegar
freshly ground black pepper
ground cayenne pepper
We used the slow cooker method mentioned by someone else (4 hrs in cooker, plus 1 hr with sauce) and it turned out excellent! Shredding the meat was messy but once I let it cool a bit it was much easier.
I tried this recipe without any changes. I did not care for it. Thankfully I tasted the bbq sauce before I added the shredded beef. I ended up making my standard bbq with ketchup, brown sugar, etc.
Absolutely fantastic!!! I cooked the meat a little different than suggested in the recipe but the sauce, I made it by the recipe. I guess I don't know how to roast meat because mine just turned out dry and did not fall apart. I made this recipe a second time for our fourth of July family reunion picnic and I cooked the meat with some beef broth and onions in my crock pot for four hours on high until the meat fell apart, then I added the sauce. I let it sit in the refrigerator overnight (this sauce tastes best when you let it sit a few days). The next morning I put it in a 350 degree oven for about an hour and all I can say is - WOW!!!!!
We made this in the crock pot - just dumped everything in, cooked on low 7 hours; shredded and put back in for another hour. Really good. It is quite tangy, not sweet at all.
The only suggestion I have is that you double the amount of sauce for the four pounds of meat. I did and it was just right! I had 8 people for dinner. There was plenty left over and everyone raved about it!
Very tasty! I made this in the crockpot, adding the sauce for the last 30 minutes, but otherwise did not change any of the ingredients. This will be a great recipe to make ahead for parties.
This recipe was great. I also cooked the chuck roast in the crock pot for about 4 1/2 hours. We made it for four people (everyone loved it) and have still had leftovers for lunch for a week straight, and I'm not tired of it yet! I top mine with a slice of pepper-jack cheese.
I've made this several times now and the only improvement I'd recommend is: double the sauce!! Even with a 2.5 to 3-pound roast, the final result was much drier than I was expecting when I went "by the book.". But making twice as much sauce made it perfect. This is extra good on toasted jalapeno-cheddar bread from the bread machine. Thanks Vicki!
* Percent Daily Values are based on a 2,000 calorie diet.
Barbecue Beef for Sandwiches
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 120
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