Barbecue Beef Sandwiches

Submitted by MathMom.calif

"I got this recipe from my mom many years ago, who got it from a friend, who got it...? Have shared it with many and is always enthusiastically received. Often requested by family for birthdays and other celebrations. Shredding the beef is a bit of work, but this makes lots so there are leftovers and they keep well. Doesn't last long. I always use the ketchup option, but my mom always uses the tomato sauce option. Enjoy!"

 

• Ready In: 3hrs 45mins
• Ingredients: 13
• Yields: 24 mini-sandwiches
• Serves: 12

ingredients

• 1 (4 lb) chuck roast
• 3⁄4 cup water
• 3 onions, chopped roughly
• garlic powder
• salt
• pepper
• 24 small French rolls (or more)

• Sauce

• 1 cup prepared barbecue sauce
• 2 (8 ounce) cans tomato sauce (or 1 cup ketchup plus 4 oz water)
• 1 tablespoon prepared mustard
• 1 1⁄2 tablespoons Worcestershire sauce
• 1⁄4 cup sweet pickle juice
• 1⁄2 cup brown sugar

directions

1. Place roast in a roasting pan and season roast with garlic power, salt and pepper and cover with onions. Pour in water. Cover and roast at 300°F for 45 minute per pound. (4 pounds takes about 3 hours).
2. Note: Meat can also be cooked on the stove in a covered dutch oven over low heat.
3. Meanwhile, combine all sauce ingredients in a pan. Whisk to blend well. Simmer for 1 1/2 hours.
4. When meat is done it will be fork tender and easy to shred. Remove from heat/oven and place on a cutting board. Reserve onions.
5. Stir onions into simmering barbecue sauce.
6. Shred meat with two forks. It should be falling apart and easy to shred.
7. Place meat in a large sauce pan and add BBQ sauce. Heat until warmed through.
8. To serve, slice small holes or slits in french rolls and stuff with meat as a filling. Sometimes we just split the rolls horizontally, almost in half, and also add a slice of cheese. Stuffed, these sandwiches present well on a buffet platter.

Reviews

[BecR2400]

Delicious! I used a 3.5 lb. top round roast and cooked the meat and onions in the crockpot overnight (low for 4 hours, then high for 8 more hours). The meat was done to perfection and the sauce was wonderful, although I think I will cut down on the brown sugar next time (or no brown sugar if using the catsup option--just personal preference)! Thank you for sharing your recipe-- I will make again!

 

[Nimz_]

Excellent flavored barbeque Beef. Easy to make and the meat turned out very tender. Loved the flavor of the sauce too. I made regular sandwiches for a quick dinner last night. Thanks for sharing

 

[Roxygirl in Colorado]

We RAVED over this recipe! It took about five minutes of prep time and I was "counting down til dinner!" The method of cooking the beef resulted in the best pot roast, even if you stopped there. The sauce was a superb blend of sweetness/tang, but the roasted onions takes it way over the top. I was amazed at how "fuss-free" this was, with each step taking just a few minutes. Thanks MathMom, for one of the BEST recipes I've ever had!