Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

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!

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

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

5 5

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!