Tuesday, April 27, 2010

Barbeque Beef Sandwiches

A definite crowd pleaser and so easy for a big group of people.  With this recipe, I got about 15 cups of shredded beef which makes at least 45 sandwiches!  If you don't want to make this much, I would decrease the sauce by one-third and use about 6 lbs. of meat.  It freezes really well which makes for some easy meals down the road!


Barbeque Beef Sandwiches

10 lbs. chuck roast
Salt and pepper
2 onions
4 Tbsp. butter
3+ cups ketchup
1 ½ cups water
6 Tbsp. white vinegar
9 Tbsp. Worcestershire sauce
1 Tbsp. liquid smoke
3 Tbsp. mustard
¾ tsp. pepper
3 Tbsp. lemon juice

For the sauce: melt butter on the stovetop. Add onions and cook until they soften. Add remaining ingredients and mix well. Put in refrigerator overnight to blend the flavors.

For the meat: season roast with salt and pepper. Place in a slow cooker (mine has a 6 qt. capacity) and cook on low 8-10 hours or until the meat is fork tender (mine cooked overnight for about 12 hours).

Drain liquid from crockpot (you may want to reserve about ½-1 cup of liquid just in case you want to add it back in later). Pull meat apart using 2 forks. Put shredded meat back in the crockpot along with the sauce you made the night before. If you think your meat needs more liquid, add some of the reserved liquid back in as well (I added about ½ cup reserved liquid). Put crockpot on low and let it heat through for a couple of hours.  Serve on buns.

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