Tangy Barbecue Sandwiches

“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 Bread and Butter Pickles, #71203 or my Dill & Garlic Refrigerator Pickles by the Bucket-Full, #247747.”
READY IN:
8hrs 10mins
SERVES:
14-18
YIELD:
14-18 sandwiches
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
  • 1 cup barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 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)

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.

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