READY IN 3+ hrs

Barbecued Beef Sandwiches

Read Reviews (47)

"This recipe came from a military wife almost 30 years ago (thanks Elise) and it couldn't be much easier. Simply combine all ingredients and cook for 3 hours, then shred the meat. Serve it on buns of your choice...and then sit back and take in the compliments! Everyone loves this recipe, and I've used it at fund raising events with great success! Excellent with potato salad or coleslaw." — Poni

Directions

Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
Cook over medium heat with lid slightly ajar for 3 hours.
Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 3 hrs
READY IN 3 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 27, 2003

This is a good basic recipe, but I agreed with others that it had too much vinegar, and not enough flavor. I cooked mine in the slow cooker on low about 9 hours and that was good. I added brown sugar instead of white, garlic, liquid smoke, ketchup and dijon mustard. That made it better.

—DMBAYTK

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Most Helpful Critical Review

May 25, 2011

This was okay. I cooked the beef in the crockpot on low all day. I thickened the sauce on the stovetop, but ended up adding bottled barbecue sauce. This should be called "Shredded Beef Sandwiches", as they are definitely NOT barbecued. I suggest using crushed tomatoes rather than diced, omitting the extra water, and swapping brown sugar or molasses for white sugar. A little mustard wouldn't hurt, either.

—MAMALEIGH

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56 Ratings

Aug 30, 2003

WOW!!! Couldn't ask for more: quick and easy to prepare, throw it all in the crockpot, ready when returning from work at the end of the day, house smells wonderful, a totally deeeeeeelicious meal, and after dinner my teen son printed out the recipe and taped it to the refrigerator door with a note which read: DON'T LOSE THIS RECIPE!!! (Great with potato salad or coleslaw and a sliver of watermelon.)

—CLEVER LEVER

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Aug 30, 2003

THIS RECIPE IS A WINNER!!! First I tried this recipe on the family. Concensus=SUPERB! (Even the kids loved it.) Then it was my featured dish at a huge family reunion, and though I'd made 175% as much as I thought I'd need, I found that I had to quickly thaw out what I'd frozen up the day before in order to satisfy the crowd. It was that good!! HINT: I found that serving is best with a leaf of lettuce on the bottom bun, which keeps the juices from softening the bun too much. Otherwise, don't change a thing. This recipes freezes well also. And incidentally, I didn't stand a chance of keeping this recipe a secret.

—USA-MOTHERLOVE

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Jan 05, 2004

Delicious! Cooked a 5 lb chuck roast in the slow cooker thinking leftovers would be good for lunch the next day. WRONG!! NO leftovers. Great balance of flavors. Substituted dried minced onion, and added some hot sauce for a little kick. Everyone really enjoyed this recipe. Thanks for sharing.

—Elaine Mical

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Feb 16, 2004

This tasted incredible! I changed it quite a bit but the recipe was a good starting point. I used chicken rather than beef and simmered for an hour and a half. Then I shredded the chicken and mixed it in with the juice which had thickened quite a bit. I added more vinegar, Worcestershire sauce (used worcestershire for chicken rather than regular worcestershire), 1/4 cup of tomato sauce, 1/4 cup of barbecue sauce and a little bit of water and simmered that for about 25 minutes. The meat was so tender and full of flavor. I will probably use the meat for many recipes in the future, not just sandwiches. Thanks!

—LYSSIESMOM

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Jan 04, 2011

I love this recipe & have used it several times. Always a hit. I usually double or triple the amount and have found it's best done in the large crockpot, cooking on high for at least 8 hours, returning the shredded beef to the juices to simmer for another 30 min or so to really meld the flavor. Serve with tongs to drain the meat. I also jazzed up the recipe with 1/4 tsp dried ground mustard, 3 Tbsp Dijon or spicy brown mustard, 1 tsp (or to taste) minced garlic, and substituting brown sugar for the white sugar. I'm not a bottle bbq sauce person so the fact that it doesn't match that flavor or consistency is a plus for me. I have served with bottled bbq sauce on the side, but most haven't used it! The page is only allowing me to rate it @ 5 stars max, but I would give it a 10!!!

—Marilyn

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Aug 18, 2009

So good we almost cried. I followed the recipe exactly.

—Maryanne12

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Nutrition

Calories
280 kcal
14%

Carbohydrates
12.8 g
4%

Cholesterol
71 mg
24%

Fat
14.3 g
22%

Fiber
1.3 g
5%

Protein
22.6 g
45%

Sodium
304 mg
12%

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

Nutritional Information

Barbecued Beef Sandwiches

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 280
** Calories from Fat: 129

% Daily Value *
** Total Fat 14.3g 22 %
** Saturated Fat 5.6g 28 %
** Cholesterol 71mg 24 %
** Sodium 304mg 12 %
** Potassium 427mg 12 %
** Total Carbohydrates 12.8g 4 %
** Dietary Fiber 1.3g 5 %
** Protein 22.6g 45 %
** Sugars 9.4g
** Vitamin A 16 %
** Vitamin C 18 %
** Calcium 8 %
** Iron 47 %
** Thiamin 6 %
** Niacin 43 %
** Vitamin B6 15 %
** Magnesium 7 %
** Folate 7 %

* 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.