Barbecued Beef Sandwiches

Love.Food's picture

Oct. 21, 2009


Beef chuck pot roast 2 Pound
Canned tomato sauce 15 Ounce (1 Can)
Chopped onion 3/4 Cup (12 tbs)
Chopped green pepper 1/4 Cup (4 tbs)
Packed brown sugar 2 Tablespoon
Worcestershire sauce 2 Tablespoon
Dry mustard 1 Tablespoon
Bottled hot pepper sauce 1 Dash
Mixed pickling spices 1 Tablespoon
All purpose flour 2 Tablespoon
Hard rolls 3


Trim excess fat from roast.

Cut roast in half and fit in bottom of a slow electric crockery cooker.

Stir together tomato sauce, onion, green pepper, brown sugar, Worcestershire, dry mustard, hot pepper sauce, and 1 teaspoon salt; pour over meat.

Tie pickling spices in cheesecloth bag; add to meat mixture.

Cover; cook on low heat setting for 10 to 12 hours.

Turn cooker to high heat setting.

Lift roast and spice bag from sauce.

Skim off excess fat.

Remove meat from bone; discard bone and spice bag.

Cool meat slightly; cut across grain in thin slices.

Heat till bubbly, 10 minutes; blend 1/4 cup cold water slowly into flour; stir into sauce.

Return meat to cooker.

Cover and cook 10 minutes longer.

Fill hard rolls with meat mixture.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2549Calories from Fat 920

 % Daily Value*

Total Fat 103 g158.5%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 3938 mg164.08%

Total Carbohydrates 199 g66.3%

Dietary Fiber 17 g68%

Sugars 62 g

Protein 281 g562%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet