Barbecue Beef for Sandwiches Recipe -
Barbecue Beef for Sandwiches Recipe
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Barbecue Beef for Sandwiches
See how to make spicy, saucy, shredded barbecued beef. See more
  • READY IN ABOUT 3 hrs

Barbecue Beef for Sandwiches

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 to 20 servings Change Servings
  • PREP

    5 mins
  • COOK

    2 hrs 45 mins

    2 hrs 50 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

Most Helpful Critical Review
Oct 18, 2010

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.

Jan 25, 2004

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!!!!!

May 13, 2007

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.

Apr 08, 2003

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!

Nov 01, 2005

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.

Jan 25, 2004

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.

Jun 11, 2009

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 I added a bit extra beef broth to increase sauce amount. Would definitly double the sauce recipe if I used more meat. used beef broth instead of water to fill up the chili sauce jar... very good! I give the sauce five stars but think a slow cooker is best for meat that is easy to shred. I think I will use this on my pulled pork as well, can't wait to see what the leftovers taste like tonight!


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 207 mg
  • 8%

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

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