Barbecue Beef Sandwiches

“I got this recipe from my mom many years ago, who got it from a friend, who got it...? Have shared it with many and is always enthusiastically received. Often requested by family for birthdays and other celebrations. Shredding the beef is a bit of work, but this makes lots so there are leftovers and they keep well. Doesn't last long. I always use the ketchup option, but my mom always uses the tomato sauce option. Enjoy!”
READY IN:
3hrs 45mins
SERVES:
12
YIELD:
24 mini-sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Place roast in a roasting pan and season roast with garlic power, salt and pepper and cover with onions. Pour in water. Cover and roast at 300°F for 45 minute per pound. (4 pounds takes about 3 hours).
  2. Note: Meat can also be cooked on the stove in a covered dutch oven over low heat.
  3. Meanwhile, combine all sauce ingredients in a pan. Whisk to blend well. Simmer for 1 1/2 hours.
  4. When meat is done it will be fork tender and easy to shred. Remove from heat/oven and place on a cutting board. Reserve onions.
  5. Stir onions into simmering barbecue sauce.
  6. Shred meat with two forks. It should be falling apart and easy to shred.
  7. Place meat in a large sauce pan and add BBQ sauce. Heat until warmed through.
  8. To serve, slice small holes or slits in french rolls and stuff with meat as a filling. Sometimes we just split the rolls horizontally, almost in half, and also add a slice of cheese. Stuffed, these sandwiches present well on a buffet platter.

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