Crockpot Barbecue Beef Sandwiches

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/08/19
Shredded barbecue beef roast on a sandwich

Katherine Lewinski / Getty Images

 
  • Total: 9 hrs 10 mins
  • Prep: 10 mins
  • Cook: 9 hrs
  • Yield: 6 to 8 Servings

These easy barbecue beef sandwiches are made with a tender chuck roast slow-cooked to perfection. A combination of ketchup, mustard, vinegar, and brown sugar make a fabulous homemade barbecue sauce for the beef. If you're short on time or ingredients, use a commercial barbecue sauce. 

Pile the shredded beef onto toasted slider buns or full-size sandwich buns, and serve them with extra barbecue sauce.

Ingredients

Steps to Make It

  1. Place the beef roast in the crockery insert of the slow cooker. If the roast is quite large, cut it in half or into quarters.

  2. In a bowl, combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. Stir to blend thoroughly then pour over the roast.

  3. Cover the pot, and cook on low for 8 to 10 hours.

  4. Remove the roast, and shred the beef, discarding excess fat. Return the beef to the slow cooker, and stir to coat well with the sauce.

  5. Spoon the shredded barbecue beef over toasted sandwich buns, and serve with your favorite barbecue sauce, if desired.

Recipe Variations

  • Eliminate the sauce ingredients, and use 2 cups of commercial barbecue sauce of your choice. Reserve some sauce for serving.
  • Add two cups of sliced onion (about one medium onion) to the slow cooker before adding the roast.

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