Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is a classic what some might call BBQ sandwiches. While true BBQ afficianados will certainly deny it the term BBQ, it's sweet tomatoey , beefy tang is always an easy crowd pleaser. Besides being delicious on a bun, it's a wonderful topper for baked potatoes.

Ingredients Nutrition

Directions

  1. In hot Dutch oven, brown arm roast in oil.
  2. Cover and simmer for 1 1/2 hours adding water if necessary (if lid fits well, adding water shouldn't be necessary).
  3. Add onion and garlic and continue simmering for 1 hour, oruntil beef is fork tender.
  4. With two forks, break meat into coarse shreds and chunks.
  5. Add remaining ingredients, bring back to a simmer.
  6. Cover and simmer 1 hour.
  7. Grill lightly buttered hamburger buns and pile on the meat.
Most Helpful

5 5

I prepared this earlier in the week using a 3 pound arm roast, and reducing the sauce ingredients in 1/2. I added 1 cup of water for the first simmer stage, and then let it boil down while I pulled the beef apart. Because of the size of the roast, I did not have to cook this extra. At the end of the process, I let it cool a bit on the stovetop and then stored it overnight in the refrigerator. The next evening I heated it up for dinner and it was fantastic! What a great alternative to traditional sloppy joes. My eldest ate them the same way she usually eats sloppy's ... mustard, pickle and cheese. Quite yummy!

4 5

I did have to cook this an hour longer to be able to shred it. This had more tang then I was interested in so I added some bacon, a little bit of bacon grease, hickory barbecue sauce and a little liquid smoke. Otherwise, this was a great recipe!!!

5 5

Outstanding! I wasn't sure what an "arm" roast was and neither was my butcher so I used a chuck roast. I couldn't shred with forks as directed but before adding sauce I removed from pot and cubed on cutting board. Returned to pot then finished cooking. There was LOTS of sauce so we served open faced on toasted buns. It was a big hit! For PAC. 11-2-07 Made this again and cooked one extra hour. This enabled me to shred the meat with the forks and it made the sauce a better consistency.