How to Make the Best Bbq Beef Sandwiches
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08/11/2003
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.
07/06/2003
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!!!!!
05/13/2007
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.
06/02/2002
The only suggestion I have is that you double the amount of sauce for the four pounds of meat. I did and it was just right! I had 8 people for dinner. There was plenty left over and everyone raved about it!
11/01/2005
Very tasty! I made this in the crockpot, adding the sauce for the last 30 minutes, but otherwise did not change any of the ingredients. This will be a great recipe to make ahead for parties.
07/24/2003
This recipe was great. I also cooked the chuck roast in the crock pot for about 4 1/2 hours. We made it for four people (everyone loved it) and have still had leftovers for lunch for a week straight, and I'm not tired of it yet! I top mine with a slice of pepper-jack cheese.
06/10/2003
This is what barbecue is supposed to be! Not too much tomato sauce, not too much vinegar. Excellent!
06/20/2003
Throw away those jars of BBQ sauce. This was wonderful bbq. It was unique and very flavorful. I had my doubts as I was preparing it. This recipe fooled me and came out perfectly. I had to cook my roast about 30 minutes longer than the recipe called for. This is definately a keeper recipe.
02/24/2004
I've made this several times now and the only improvement I'd recommend is: double the sauce!! Even with a 2.5 to 3-pound roast, the final result was much drier than I was expecting when I went "by the book.". But making twice as much sauce made it perfect. This is extra good on toasted jalapeno-cheddar bread from the bread machine. Thanks Vicki!
10/21/2009
I used one roast that was about 2.5-3lbs and the sauce was just enough. I cooked the roast in the crock pot all day with beef bouillon, onion and garlic powders which gave the meat some flavor. Then I took it out and shredded it and then made the sauce. I also used a ladle of the broth from the meat in the sauce. And I did add some Jack Daniels original BBQ sauce as well to increase the barbecue flavor and it was so good. My husband and I couldn't eat enough of it. It was challenging to leave some for dinner the next night! I will make this very often!
11/28/2010
This makes the best BBQ beef sandwiches! I pretty much follow the recipe as is. I do cook the beef a little different. I rub my roast with a little kosher salt, fresh ground pepper, onion powder and a little garlic powder. I put it in a roasting pan and wrap it in heavy foil, cooking it at 300 degrees for approx. 3-3 1/2 hours. Turns out perfect every time! I do double the sauce and use about 6 lbs. of beef. My husband and son cannot get enough!!!
07/11/2010
This was such a nice change from using bottled BBQ sauce. I tend to make my own dressings etc, so I just purchased Ketchup for the recipe rather than chili sauce. Compare the ingredients, too similar for the price difference. I agree with other reviews, you need to double sauce. I cooked 8 lbs of eye of round roasts for several hours, less fatty meat and produced a lot of shredded meat for a large 4th of July celebration. I only made 1 1/2 times the sauce for that much meat. It seemed when i was cooking the sauce, it would be enough, however the shredded meat will asborb a lot of liquid. It had a wonderful flavor but most definately, double the sauce called for according to the size of roast you are cooking. Nice change from the usual thick sticky bottled sauces. Everyone enjoyed.
05/14/2010
This is good barbecue as is, but to make it better, I did what others had suggested and used some broth from cooking the roast (I did mine in a crockpot on high for about 4-1/2 hours to 5 hours.) instead of the water. I also added some diced pickled jalepenos. My husband said it needed more barbecue taste so I added about a fourth cup of Bulls Eye barbecue sauce. After doctoring it up a bit it was 5 stars.
01/08/2004
This was very good. I used the sauce w/ shredded chicken instead of beef, would also be good with pork. Thanks
04/11/2010
This was really fabulous, everyone including picky eaters loved it!I cooked the roast in a crock pot from frozen on high for approx. 5 hours and then lowered to the low setting while I prepared the sauce. I was forced to change some ingredients since I live in the country and can't run to the store quickly, I used a combo of tomato ketchup and cocktail sauce to replace the chili sauce, but they interchange well and all in all I don't think this changed the recipe by very much. Since the cocktail sauce has horseradish in it I omitted the cayenne pepper. Also, I couldn't bear to have all that juice from the roast go to waste so instead of water I used the broth. Thank you for this delicious recipe.
12/20/2008
I made this for our holiday party this year and everyone was raving about it! I definitely agree with all the reviews suggesting doubling the sauce, I did and that seemed perfect. I made the sauce and pulled the beef the night before and left the meat sit in the sauce overnight, to be reheated for the party. We had a little for dinner the night we made it and it was yummy, but I do think that the taste was even better the next day after sitting overnight for the flavors to blend. It stood up well to staying heated in a slow-cooker throughout the party. A real winner and crowd-pleaser!
05/12/2009
I roasted it for 5 hours at 300 degrees, which made it more tender. After the beef was cooked, I separated the pan drippings, poured off the fat, and combined the pan juices with the sauce. Outstanding! Leftovers went in a hurry.
06/20/2009
My husband gave this recipe 5 stars, agreeing that it is better the day after it's made. I did think that doubling the recipe was a bit too much sauce for my 4 pounds of meat, maybe would use one and a half times the amount of sauce due to the meat juices that cooked out in the slow cooker. Am preparing my second batch this month to take to a party tomorrow.
09/18/2010
I don't normally like BBQ sauce, as it is too sweet for my taste. This one is perfect! Everyone loved it. It was easy to prepare. I suggest you use a good cut of roast, for tender, moist BBQ sandwiches!
07/17/2004
I could tell from the ingredients that this would be an excellent sandwich, so I quadrupled the recipe. The meat was so tender and the taste of the sauce permiated the shredded beef. Freezing small amounts in freezer bags will make for evening meals without the mess.
01/05/2011
I needed to use up some leftover roast and followed this recipe almost exactly, scaling for 1 lb of beef instead of 4. I did wish there were just a little more sauce, but doubling it as suggested might have made it too messy....but that's just me. The taste was fantastic, good balance of flavors that still let the meat itself taste delicious. I definitely recommend serving this on garlic-butter toast. Thank you!
07/06/2009
I doubled the recipe for the sauce as recommended and had just enough. I made this for a huge family picnic and everyone raved about it. I also used the meat juices in the chili sauce bottle in place of water to give it a bit more flavor. This is a great recipe!
03/30/2011
Yum! This was SO good, the sauce is a great balance of flavours. I would make a little more sauce next time.
03/24/2008
I started using your recipe years ago, but never rated it. Made it for my husband's Poker Night this weekend, and it went FAST! So I thought I'd take the time to let you know how much my family enjoys it! I make the meat in the crock pot, and when it the times comes to make the sauce, I add the juices from the beef to the chili sauce bottle instead of the water. Makes it SUPER rich, and super bad for you, I guess! We love it! :) Thank you!
07/23/2008
My meat turned out great, and I baked it exactly as stated. I like the body/firmness of the oven-cooked meat as opposed to the crockpot-cooked meat. I did shred and add to the double sauce recipe and THEN cook in the crockpot, and it was perfect. I did feel like it needed a LITTLE smoke taste, so a couple tbsp. of Trader Joe's BBQ sauce did the trick.
06/25/2010
This recipe is GREAT! The only changes I made were using only 2lbs of the roast beef and I didn't use the cayenne pepper bc I didn't want it to be too spicy for my toddlers to eat. I will cook this recipe again!
07/07/2010
My family loved this recipe. Even my wife who is not a big bbq sandwich fan, had two!
04/03/2011
This is an awesome recipe!!! I can not beleive how yummy this!!!! We dont ever eat BBQ out any more this 1 is just too good!!! Thank you so much for sharing this!!!!
09/12/2011
Great recipe. I make the beef in the oven and then throw it in a crockpot with the sauce. I rolled the finished product and some shredded cheddar cheese into refrigerated croissants for a shower, and they went fast!
10/30/2011
Love this recipe, so easy - but make it SPICY! I agree to double the recipe for the sauce - eliminate the butter (not necessary) - for double recipe use 12oz chili sauce and 12oz Crystal hot sauce. Serve over baked potato or rice. Also just dump all ingredients in a pot and simmer until meat shreds easily.
08/01/2009
I prepare two chuck roasts, about 3 lbs each to yield the 4 lbs of meat needed after removing fat. I also add a couple of ladles of the meat drippings which adds more flavor. To give it a little smoky flavor I squirt in a couple of tablespoonsful of Sweet Baby Ray's barbecue sauce, Hickory flavor. Served with a nice cold pasta salad and you have a nice picnic supper.
05/17/2000
My whole family loved the receipe. A great make ahead dish, that can be served at a party.
09/10/2004
I was not happy with the flavor I think next time I will just add BQ sauce. It had a strange flavor...and husband ask me not to make this one again. Sorry
03/15/2002
This was fantastic. I quadrupled the recipe to make enough for 50 at a church dinner. Didn't look like enough at first but there was plenty. Got many compliments. Tastes even better the next day. Served it with baked beans and cole slaw and it was a big hit. Thanks.
04/15/2012
Great recipe. I had about 4 pounds of chuck roast, and there was no way that this made 16 servings- but it was still delicious! I followed the recipe exactly, making the roast in the oven, but I added beef broth and chopped onion to the pan while roasting. Two hours wasn't quite long enough to make this tender, so I added another 45 minutes to the cooking time. I made the sauce exactly, but in the end, I used my immersion blender to make it smooth (bits of onion and garlic would not go over well with some of my family members). I cooked and shredded the beef ahead of time, and then added it to my slow cooker. I poured the sauce over all, and refrigerated overnight. The next day, I reheated on low. It was perfect. It was also the perfect amount of sauce. Doubling it would have been too much.
04/11/2002
This is SO good. I found, though, that when I used a 2.5 lb roast it had just the right amount of sauce, so I think I would increase it if I was going to use a larger one.
10/18/2010
I tried this recipe without any changes. I did not care for it. Thankfully I tasted the bbq sauce before I added the shredded beef. I ended up making my standard bbq with ketchup, brown sugar, etc.
05/30/2011
This was super yummy. I didn't have chili sauce in a bottle so I made chili sauce using a 15 oz can of tomato sauce, a tablespoon of sriracha, a tablespoon of roasted chili paste and a tablespoon of cholula. It had a really nice kick.
09/14/2006
Excellent! I make this often and could probably live on it exclusively! The only changes I make to the recipe is cut the vinegar by half and increase the cayenne pepper a bit to give it a nice kick.
10/20/2001
I made this and reheated in crock pot the next day for tailgating. Everyone loved it.
05/18/2003
Simply wonderful! Another fantastic addition to my recipe box! I made mine with some beef cuts that had made their way to the back to my very large freezer and I was very happy with the results! The next time I will have to try the chuck roast, but I can certainly say I was not unhappy with the results with the different pieces of meat that I used to make it! Most certainly a winner:)
03/29/2009
I would give this ZERO stars if I could. Way too vinegary. Roast was not even close to tender in that amount of time. Recipe was impractical and used way more dishes than needed. Blaaahh. For once the crowd was wrong, this is not worthy of even the one star.
10/23/2005
We couldnt get enough of this GREAT BBQ beef! Now my kids want this every week, and I'm happy to make it. So easy!
01/26/2009
If I could rate this higher than five stars, I would! Could only find a 3# roast at grocery store, so used that with same amount of sauce. Glad I did, or I think it would have gotten a little dry. Other than increasing the amount of sauce wouldn't change a thing. Served on "homemade" hamburger buns from the bakery, with a noodle salad and chips. Was a great hit with everyone, taste and texture of the roast as opposed to using ground beef in barbecues is out of this world!
09/25/2005
This recipe is great! I made it for my husbands football party and the guys loved it. I'm not a huge fan of barbecue beef but this was different and awesome. I was really looking forward to leftovers but unfortunately there weren't any. This is a keeper!
02/28/2011
Needed a last-minute recipe for pulled beef and this was perfect. The entire family enjoyed. Thank you!
10/16/2005
Excellent dish!!!!! We absolutely love it.
02/19/2006
I love bbq beef/pork and am forever trying different recipes. This one was just okay. I ended up having to add bottled bbq sauce, because it didn't have enough sauce ... which defeats the whole purpose of making it from scratch to begin with.
07/28/2010
This is my favorite BBQ beef recipe. It's sweet and spicy and is great leftover. Even for my family who seem to be allergic to spice, this is a winner. Thanks!!
04/09/2009
OK, but not as flavorful or barbecuey as I hoped for
08/04/2001
DELICIOUS! I made this for a 4th of July picnic and everyone wanted to know what the ingredients were. I had to print the recipe page 10 times!!!
08/16/2004
I used everything except the cayenne pepper and it turned out WONDERFUL!!! I added a little bit of water to the bottom of the roasting pan & had to cook it longer then recommended (4 1/2 hrs) but I think it was because I didn't have a lid to my roasting pan and had to cover it with tin foil and I didn't have the edges completely sealed (after 3 1/2 hrs I realized this and after making sure edges were secured, it was done in about an hour.) Will definetely make this again, shredded meat would be good without the sauce to make tacos,enchiladas, etc.
03/26/2004
This recipe is very good! I have been trying for a long time to find a good barbecue recipe. I think I have finally found it! Sherry Wells
08/15/2002
This recipe was very tasty and easy to make. My children really enjoyed it!
12/27/2000
I added sweet peppers and a little clove seasoning to it and made it with shredded pork left over from Christmas dinner. Yummy! It is a great basic recipe to have on hand.
01/18/2005
This recipe comes out awesome. My hubby loves that I can do something with our leftover pot roast. Thanks!
12/27/2013
I followed the recipe as is because of the high rating and i wish I had read the comments first. I don't agree with changing the recipe then giving it 4-5 stars. Rate the recipe as is and recommend your changes in the comments. The chuck roast is a fatty cut, and tearing it apart with two forks is not easy after 2 hours in the oven. It was very chewy and full of fat which we had to tear out with our fingers or spit back onto the plate. The sauce was ok tasting but never thickened up even though I stirred it for more than a half hour. The recipe gives no idea how long it should take to thicken, and since it didn't have the usual flour or cornstarch as thickener I didn't know how long it should take. My boyfriend and I managed to eat a sandwich from this but we both said we wouldn't eat leftovers.
06/11/2002
The kids wanted a little more "bottled" BBQ flavor but we adults preferred the toned down grown up taste of this recipe.
01/26/2006
I totally messed this up (trying to cut too many corners) but it still came out great! I will definitely use this BBQ for chicken as well.
06/15/2005
This is a great BBQ. I've added it to my list of favorite recipes. It has been a big hit with all my family members and friends.
07/31/2006
This was really simple to make and used ingredients I had on hand. I let it simmer in the sauce for a couple of hours on low. (I prefer a smoky sweet tomato-y sauce and thought this tasted of red pepper and chili sauce, but overall, it was really good and my family had seconds. My husband even said, please keep that recipe. Not my personal favorite, but a definite keeper.
10/27/2007
This was good, but I also had to add some barbecue sauce to thicken it up and make it more flavorful. As good as this was, I am not sure I will be making again.
02/27/2006
If I could give this recipe a "6+++" I would! It was so easy using left over roast and tasted absolutely wonderful!
09/28/2005
Recipe is good, however It was to sweet for me & my husband. I added a little liquid smoke to try to counteract the sweetness, it didn't work.
09/03/2003
This sauce is wonderful, very tangy! I added a little more salt to balance the brown sugar taste, but otherwise it was perfect. I scaled the recipe to serve four and the measurement for the chili sauce came out to be 1/4 pound, so I figured that must mean about four ounces; I didn't really know how much chili sauce or water to add, but it came out good anyway. Also, I sauteed the garlic with the onions first instead of adding it raw to the sauce. Very good sauce; I used the chuck roast for my boyfriend, but I think I could use it on a meat substitute for a sloppy Joe type sandwich for me! Thanks for sharing your family recipe!
03/21/2003
WOW!! Super delicious and the meat just melts in your mouth. Thanks so much for sharing. The flavor of the sauce can't be explained other than wonderful. I recommend everyone try this. My husband raved. Thanks again.
03/04/2012
A great way to use a roast. My husband loved them..used ciabatta buns, delicious!
04/02/2003
Definitely a keeper! The meat I used was closer to 3 lbs than 4 and the sauce was just the right amount. I'd increase the sauce if I had a full 4 lbs. Yummy and easy.
10/02/2001
Messy while shredding, but worth the effort. Great meal to fix when everyone eats at different times due to after school sport events.
06/16/2003
Very Tasty
11/30/2005
Excellent! Very easy to make! Thanks so much!
08/20/2007
This was wonderful!! And so easy! The only thing I did different was to add 2 cups of beef broth to the roast while roasting, and the meat just fell apart! Also added 1 more TBSP of brown sugar, because I like a sweeter sauce. It is fantastic! Thanks for an awesome recipe!
12/10/2008
I made this during the summer and forgot to rate it but I came back to find the recipe we liked it so much. I had the butcher slice the roast beef in the deli and then we made the sauce and let it marinate with the sliced beef overnight. We cooked it up in a frying pan and it was excellent- everyone raved about the flavors- we did it southern style and had cole slaw to put on top. MMM good! I am back to use the same recipe for shredded pork sandwiches.
05/04/2019
Made it as the recipe states. It's SO GOOD! I made a double batch so my husband & I (plus company) could dig into it all weekend while working outside. Every time we reheated it, I heard high accolades. Saving this recipe for years to come!
01/28/2005
I used 2 lbs of chuck roast which is good for the amount of sauce. When I make it with larger quantities of meat, I will double the recipe accordingly. I convection roasted my meat for 1 hr 45 min, then put it in a crockpot for 4 hours to ensure the meat would be tender. I added the sauce for a couple more hours on low. I am glad I read the reviews before attempting to make it. My family loves this! I've sent to my relatives!
04/22/2004
This recipe was OK. The sauce was a little too tamatoy for me and I found it rather bland. I do think a little hot sauce and less chile sauce would do the trick. I also used a crockpot for convience.
05/07/2017
This was delicious. I especially liked that it called for putting the garlic in raw, which made the garlic flavor much more pronounced. One thing I did differently was that instead of putting water into the chili sauce bottle to shake it up and get all the sauce out, I just put the 3 Tbsp of vinegar in and shook it up, not adding any water. Didn't require much more cooking to make it nice and thick.
01/16/2005
this recipe was great it was a little hard for me at first just because i had never made anything like this before,but totally worth it. It took me awhile to find the chile sauce because i had never used it before
03/27/2006
Delicious sauce (I added at least twice as much cayenne though). I made this in the crockpot - 4lb roast (with half an onion chopped up in 1c beef broth) for 4 hours on high, and the meat was very difficult to shred. I finally ended up chopping it up, then adding it+sauce back to the pot for another hour.
05/05/2016
I had made a pork roast the day before with mashed potatoes and had lots of left overs. The sauce was good and didn't change a thing. If you like a kick to it, maybe add pepper flakes or hot sauce or your favorite ingredient.
09/03/2001
this was wonderful...everyone loved it. Only change I would make is to up the cayenne pepper a bit. highly recommended.
03/24/2005
Oops! I pan-browned the meat on both sides in the Dutch oven. Then removed meat, cooked onions and garlic, and added remaining sauce ingredients. Then I put meat back in pot, brought to a simmer and then put in the oven for 2.5 hours. Took out, shredded meat and served. Excellent and easy! Thank you, Vicki!
03/05/2003
The sauce for this was great. I am always searching for ways to use chuck roast, because you can always get a good price on it. I did not use as much meat as called for, and there was way to much sauce. But it tasted sooo good, I will make it again, and cut down the recipe. It makes too much for just my husband and I.
09/12/2012
Tweeked it alittle, but over all this recipe RoCkS! I'm asked to make this all the time!
10/14/2012
I used the slow cooker method and easy!! It's a nice change from adding Baby Ray's sauce in the shredded beef all the time. I cooked the meat for 12 hours with the garlic and onion and then shredded the beef and put all the rest of the ingredients in and YUM! I've made this recipe several time now!
04/10/2004
This was good, but a little different than what I was expecting. I wouldn't really call it BBQ. The sauce is good, very tangy, but you really do need to double it for the amount of meat. I made it with a pork roast and it tasted like pork with a little sauce. Good, but very mild and simple. I'll make this again with more sauce.
06/15/2000
This is wonderful! Not too spicy, the flavor is fantastic!
02/08/2008
I tried it last night and followed the recipe. My family thought it was really good but said they would leave out the vinegar next time.
04/14/2005
Absolutely wonderful!! I didn't change a thing and everyone loved it. Will make again.
10/04/2001
I used leftover roast beef and shredded it, then added it to the sauce. It was delicious. I didn't follow the exact measurements and when the sauce was too strong, I added a little beef broth and a touch of BBQ sauce. Served it with roasted potatoes and vegetables - can't wait to try it in a sandwich!
06/10/2009
Used 3 lbs of pot roast beef, cooked in slowcooker for approx five hours on high with cup of beef broth in the bottom. Made sauce as directed, found it to be enough for 3 lbs of beef. However I added a bit extra beef broth to increase sauce amount. Would definitly double the sauce recipe if I used more meat. used beef broth instead of water to fill up the chili sauce jar... very good! I give the sauce five stars but think a slow cooker is best for meat that is easy to shred. I think I will use this on my pulled pork as well, can't wait to see what the leftovers taste like tonight!
05/22/2013
Super easy. Changes; After browning use a slow cooker to cook and keep warm for parties. Go half and half with beef and pork shoulder. Use mini Kings Hawaiian Sweet Rolls. Top with favorite cole slaw.
08/02/2006
I thought this was really good. I followed the recipe exactly and the meat came out a bit dry. I would do as other reviewers suggest and make the roast in a slow-cooker first. Also, the sauce was quite tangy but I didn't mind. I added a little extra salt while cooking to cut down on the sweetness. Will probably use less brown sugar next time.
01/26/2002
Delicious! I found that I really needed more sauce (weight of my roasts totalled slightly over 4lbs.) BUT, everyone loved it. This will stay in my recipe box permanently! Andi
11/11/2012
I've been using this recipe for years & my hubby & family love it!
10/27/2017
I made this recipe, and my family loved it. I did not have a chuck roast, but instead used the sauce to cook a sirloin roast which was pre-sliced. I did not shred it, but served the meat with veggies and rice pilaf. I will use this recipe over and over because we all agreed that it was amazing.
02/19/2008
Very Good, very easy.
02/05/2006
This is the best sandwich I ever had. Thanks!!
05/16/2016
I followed the advice of one of the other reviews and put the roast and onions in a crock pot. I used a can of beef broth and cooked on high for 4 hrs. I followed the remainder of the recipe as instructed. Two thumbs up. Has a sweet taste with a bite on the back end. Delicious!
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Source: https://www.allrecipes.com/recipe/14649/barbecue-beef-for-sandwiches/
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