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Barbecued Beef Sandwiches

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Submitted by Lila Troublefield

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

YIELD

10 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

3 1.4
POUNDS KG BEEF
lean, boneless, chuck roast
¾ 177
CUPS ML KETCHUP
1 15
TABLESPOON ML PREPARED MUSTARD
dijon
2 3E+1
TABLESPOONS ML SUGAR
brown
1 1
EACH EACH GARLIC
clove, crushed
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 3E+1
TABLESPOONS ML VINEGAR
red wine
¼ 1.3
TEASPOON ML LIQUID SMOKE *
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
10 1E+1
EACH EACH FRENCH ROLLS
or sandwich buns *

Directions

Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours.

Refridgerate or prepare sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup sauce. Reheat in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce, if desired.

This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 409 55% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 379mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 73g
Vitamin A 3% Vitamin C 5%
Calcium 2% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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