Barbecue Beef for Sandwiches

110 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    2 h 45 m
  • Ready In

    2 h 50 m
VFBAUER
Recipe by  VFBAUER

“This recipe has been a family favorite for 35 years. Serve on hamburger buns that have been buttered on both halves, and lightly browned under broiler. Freeze some for lunches or dinner in a hurry.”

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Ingredients

Adjust Servings

Original recipe yields 16 to 20 servings

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Directions

  1. Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
  2. In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
  3. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
  4. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

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Reviews (110)

Rate This Recipe
PAIXFUL
56

PAIXFUL

We used the slow cooker method mentioned by someone else (4 hrs in cooker, plus 1 hr with sauce) and it turned out excellent! Shredding the meat was messy but once I let it cool a bit it was much easier.

GIGATLJR
50

GIGATLJR

Absolutely fantastic!!! I cooked the meat a little different than suggested in the recipe but the sauce, I made it by the recipe. I guess I don't know how to roast meat because mine just turned out dry and did not fall apart. I made this recipe a second time for our fourth of July family reunion picnic and I cooked the meat with some beef broth and onions in my crock pot for four hours on high until the meat fell apart, then I added the sauce. I let it sit in the refrigerator overnight (this sauce tastes best when you let it sit a few days). The next morning I put it in a 350 degree oven for about an hour and all I can say is - WOW!!!!!

Mrs. C
41

Mrs. C

We made this in the crock pot - just dumped everything in, cooked on low 7 hours; shredded and put back in for another hour. Really good. It is quite tangy, not sweet at all.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 4.9 g
  • 2%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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