Monday, February 7, 2011

Shredded Barbeque Beef for Sandwiches (Crockpot recipe)


  • 2 1/2 to 3 lbs lean chuck roast or bottom round
  • 1 1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup wine vinegar
  • 2 tablespoons spicy mustard or Dijon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder


Place beef roast in crockpot. (We use and highly recommend the Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker) Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.
Note: We served ours on Kings Hawaiian Sweet Sub Snacker Rolls topped with Kraft "Touch of Philly" Shredded Mexican Four Cheese.  We highly recommend that combination!


  1. I'd like to try this recipe with pork. Should be good, right?
    I love my crockpot, and always enjoy trying new recipes with it. Thank you!

    btw, your 'followers' gadget isn't working, and the 'subscribe to' button is confusing the heck out of me. Maybe it's just me?

  2. Hi Cin,

    I think this recipe would work great with pork. We just enjoyed these last night for dinner and Nancy and I were very impressed with the way it turned out.

    Did you try using the email subscription option at the top of the blog?

    I took a look at the "Follow" gadget and it appears to be working. What was happening for you when you clicked it?

    Thanks! Enjoy!

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