Sweet & Smoky BBQ Beef for Sandwiches
photo by Sherry from Louisia
- Ready In:
- 3hrs 5mins
- Ingredients:
- 11
- Yields:
-
12-18 sandwiches
- Serves:
- 12-18
ingredients
- 3 lbs top round roast
- 3 medium yellow onions, quartered and sliced
- 3 cups cattlemens smoky barbecue sauce, preferred (or other smoky sauce)
- 1 tablespoon minced garlic
- 1 (12 ounce) bottle beer
- 1 cup brown sugar
- 1 tablespoon oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
directions
- Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
- In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
- Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
- Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
- When the time is up check tenderness. The meat should pull apart with a fork easily.
- Remove the roast from the pan to a plate if it is done.
- The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
- On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
- Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.
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Reviews
-
I cooked this covered, in the oven at 300 for around 4.5 hours until it fell apart, and then drained, shredded and refrigerated it. The next day, I topped it with Guy Fieri's smokey BBQ and put it in the crock pot for 2 hours on low and it turned out great. I used 4 cuts that totalled around 8 pounds.
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Tweaks
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This is the absolute best BBQ beef sandwiches my family and I have ever tasted. It made alot and we had enough for left overs. I had to substitute the top round roast for a chuck tender roast and the sauce for the bull's-eye hickory smoked sauce. It turned out fabulous! It was very tender and had amazing flavor. We will be enjoying these sandwiches again and again. Thanks
RECIPE SUBMITTED BY
I am a happily married mother of four, two boys and two girls.I have recently started back to work as a substitute teacher.I have been a PTA volunteer for many years and a room mom 14 times.I have been blessed and cursed with the ability to cook good food. It has been my passion. I started cooking at age 12. I have perfected my own versions of recipes for our wonderful Louisiana cuisine.(I am working on convincing myself to share them.)