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Slow-Cooker Tangy Barbecued Beef Sandwiches

Slow-Cooker Tangy Barbecued Beef Sandwiches
  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 22
The right blend of brown sugar, basic seasonings, and a jolt of vinegar and lemon give slow-cooked beef caramelized flavor with a kick.
Updated February 19, 2010

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Sandwich
Calories
300
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3 1/2g
18%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
500mg
21%
Potassium
380mg
11%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
6%
Sugars
12g
Protein
18g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
20%
20%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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