Tangy Barbecue Sandwiches

Submitted by SrtaMaestra

"This is adapted from a crockpot cookbook I have. The original recipe contained water and cooked on high. We found that the meat is better cooked on low, and that the addition of the water makes it too soupy. We enjoy this on onion rolls from the bakery of our local grocery store. Sometimes we even spread the rolls with garlic butter and toast them under the broiler before loading with the meat. Great with Recipe #71203, #71203 or my Recipe #247747, #247747."

 

• Ready In: 8hrs 10mins
• Ingredients: 13
• Yields: 14-18 sandwiches
• Serves: 14-18

ingredients

• 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
• 1 cup barbecue sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1 teaspoon salt (I usually omit this)
• 1⁄2 teaspoon pepper
• 1⁄2 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)

directions

1. Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
2. Add roast. Roll the roast around to coat with the other ingredients.
3. Cover. Cook on Low 8-10 hours.
4. 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.
5. Return meat to sauce. Heat well.
6. Serve on buns with pickles, if desired.

Reviews

[Kim127]

Its always so nice to come home from work and have dinner waiting for you! I used 3 lbs of stew meat instead of the roast as that is what I had in the freezer. It may have taken a little more time to shred up, but it worked out well. Loved the flavor and it was great on some sesame seed bulkie rolls. I used the 8-10 hour cycle on the crock pot, but DH needed to add more liquid to it when he got home as it was starting to dry out. He added some beef broth which I thought was a great choice. The tangy barbecue sauce made these sandwiches!

 

[Susiecat too]

This got a 6-star vote from my family tonight. I used beef brisket instead of chuck roast, so part way through cooking I sliced it and put it back in the sauce. Then, wouldn't you know, getting the dinner ready for the table I noticed that the buns were missing! So I did what any mom would do, and improvised. We ate Tangy Barbecue Spaghetti for dinner! They LOVED it! Thanks for dinner, SrtaMaestra! Made for PAC Fall 2008.

 

[loof751]

We just loved these sandwiches! So easy to make too! The flavor of the sauce was terrific and it made a lot - when I took the meat out to shred it I took most of the sauce out too, then added the amount that I wanted back into the meat and served the rest in a bowl in case anyone wanted more. I will definitely use this recipe again - thanks for sharing it!