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Tangy Barbecued Beef Sandwiches |
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Serves: 22
Print this Recipe
Prep Time: 15 minutes (ready in 6 hours 15 minutes) - Yield: 22 sandwiches
1 (3 1/2 to 4-pound) boneless beef chuck roast, cut crosswise into 1/4-inch slices*
1 cup chopped onions
4 garlic cloves, minced
1/2 cup firmly packed brown sugar
2 teaspoons dry 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 1/2 to 4-quart slow cooker, combine all ingredients except buns; mix well.
2. Cover; cook on low setting for 5 to 6 hours or until beef is tender, stirring occasionally. Serve in buns.
TIP:*To make slicing beef easier, freeze 20 to 30 minutes or until firm, but not frozen.
To cook beef mixture on stove top, combine all ingredients in Dutch oven. Bring to a boil. Reduce heat; simmer 2 1/2 to 3 hours.
Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 270 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 45 mg 15% * Sodium: 570 mg 24% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 2 g 8% * Sugars: 13 g * Protein: 19 g * Vitamin A: 6% * Vitamin C: 6% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 2 Starch, 2 Lean Meat or 2 Carbohydrate, 2 Lean Meat
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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