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Barbecue Beef for Sandwiches


"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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2 h 50 m servings 200 cals
Original recipe yields 16 servings (16 to 20 servings)


  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
  2. In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
  3. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
  4. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 115
  1. 141 Ratings

Most helpful positive review

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 muc...

Most helpful critical review

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, ...

Most helpful
Most positive
Least positive

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 muc...

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...

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 ...

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 stra...

Used 3 lbs of pot roast beef, cooked in slowcooker for approx five hours on high with cup of beef broth in the bottom. Made sauce as directed, found it to be enough for 3 lbs of beef. However...

Throw away those jars of BBQ sauce. This was wonderful bbq. It was unique and very flavorful. I had my doubts as I was preparing it. This recipe fooled me and came out perfectly. I had to co...

This is what barbecue is supposed to be! Not too much tomato sauce, not too much vinegar. Excellent!