Recipe 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!
Top Review by BecR
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!
- 1 (4 lb) chuck roast
- 3⁄4 cup water
- 3 onions, chopped roughly
- garlic powder
- 24 small French rolls (or more)
- 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 See How It's Made
- 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).
- Note: Meat can also be cooked on the stove in a covered dutch oven over low heat.
- Meanwhile, combine all sauce ingredients in a pan. Whisk to blend well. Simmer for 1 1/2 hours.
- 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.
- Stir onions into simmering barbecue sauce.
- Shred meat with two forks. It should be falling apart and easy to shred.
- Place meat in a large sauce pan and add BBQ sauce. Heat until warmed through.
- 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.