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Snappy Barbecue Beef Sandwiches

Total Time

Prep: 10 min. Bake: 5 hours

Makes

about 24 servings

Meet the Cook: My husband and I do a lot of one-pot cooking (he taught me to cook after we were married!). The beef in these sandwiches is like an oven stew, but we'll often prepare it in a slow cooker - putting it on in the morning so we can just dish it up when we get home from work. Jerry is a rural mail carrier, and I am a nurse (this recipe came from one of the cookbooks that our hospital employees regularly compile). We have two grown sons...both of whom cook! -Patricia Throlson, Clear Lake, Minnesota.

Ingredients

  • 1 boneless beef chuck roast (4 pounds)
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 4 cups chopped celery
  • 2 cups water
  • 1 cup chopped onion
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Italian rolls or sandwich buns, split

Directions

  1. Place beef in a Dutch oven. Combine all remaining ingredients except the rolls; pour over beef.
  2. Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork. Serve on rolls or buns.

Nutrition Facts

1 each: 158 calories, 7g fat (3g saturated fat), 49mg cholesterol, 366mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 15g protein.

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