Slow-Cooker Tangy Barbecued Beef Sandwiches

Slow-Cooker Tangy Barbecued Beef Sandwiches

The right blend of brown sugar, basic seasonings, and a jolt of vinegar and lemon give slow-cooked beef caramelized flavor with a kick.

Prep Time

15

Minutes

Total Time

5:15

Hrs:Mins

Makes

22

sandwiches

1
boneless beef chuck roast (3 1/2 to 4 lb), cut crosswise into 1/4-inch slices
1
large onion, chopped (1 cup)
4
cloves garlic, finely chopped
1/2
cup packed brown sugar
2
teaspoons ground mustard
1
teaspoon chili powder
1
teaspoon paprika
1/3
cup vinegar
1/3
cup Worcestershire sauce
3
tablespoons lemon juice
1 3/4
cups ketchup
22
sandwich buns, split
  1. In 3- to 4-quart slow cooker, mix all ingredients except buns.
  2. Cover; cook on Low heat setting 5 to 6 hours, stirring occasionally. Cut off top of each bun; pull some of bread out of each bun. Fill buns with beef mixture.
Makes 22 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Slicing the beef is a snap if you freeze it 20 to 30 minutes or until it's firm but not frozen.
To cook beef mixture on the stove-top, mix all ingredients in a Dutch oven. Heat to boiling. Reduce heat; cover and simmer 2 hours 30 minutes to 3 hours.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 300
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 40mg;
  • Sodium 500mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 12g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.