Tangy Barbecue Sandwiches

Recipe by SrtaMaestra
READY IN: 8hrs 10mins
SERVES: 14-18
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups celery, chopped (I dice this pretty fine, as I'm not a big fan of celery and don't want to find recognizeable chunks )
  • 1
    cup onion, chopped
  • 1
    cup ketchup
  • 2
  • 2
    tablespoons brown sugar
  • 1
    teaspoon chili powder
  • 1
    teaspoon salt (I usually omit this)
  • 12
    teaspoon pepper
  • 12
    teaspoon garlic powder (I usually just throw in a healthy spoonful of the jarred minced garlic)
  • 3 -4
    lbs boneless chuck roast (trim any visible fat off first, to avoid having it liquified in your sandwich later)
  • 14 -18
    hamburger buns
  • pickle (optional)
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DIRECTIONS

  • Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
  • Add roast. Roll the roast around to coat with the other ingredients.
  • Cover. Cook on Low 8-10 hours.
  • Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
  • Return meat to sauce. Heat well.
  • Serve on buns with pickles, if desired.
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