Crockpot Sloppy Barbecue Beef Sandwiches

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/28/22
Barbecue beef sandwich and potato chips on a plate
Diana Rattray
Prep: 10 mins
Cook: 4 hrs
Total: 4 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
421 Calories
14g Fat
43g Carbs
30g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 421
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 76mg 25%
Sodium 809mg 35%
Total Carbohydrate 43g 15%
Dietary Fiber 2g 9%
Total Sugars 15g
Protein 30g
Vitamin C 25mg 124%
Calcium 130mg 10%
Iron 5mg 27%
Potassium 666mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This "sloppy" barbecued ground beef mixture makes up the filling for delicious sandwiches. French fries or potato chips and coleslaw are excellent choices of sides to serve with the sandwiches. Your family will approve.

With some shredded carrot and diced celery, these sandwiches are also a clever way to get some veggies into the kids. Feel free to add some sliced or chopped mushrooms to the ground beef mixture.

Make this beef for a game-day gathering or tailgating event. They're super easy to fix, and you can serve them hot from the slow cooker. 

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 1/2 pounds lean ground beef

  • 1 cup chopped onion

  • 1 bell pepper, green or red, chopped

  • 1/2 cup chopped celery

  • 1 carrot, grated

  • 1 cup ketchup

  • 2 tablespoons brown sugar, packed

  • 2 tablespoons Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1 dash ground cloves

  • 6 to 8 split hamburger buns, or bulkie rolls, lightly toasted

Steps to Make It

  1. Heat the olive oil in a large skillet over medium heat. Crumble the ground beef into the skillet, and cook for about 5 minutes, stirring frequently. Add the onion, bell pepper, celery, and grated carrot. Continue cooking, frequently stirring, until the beef is no longer pink and the onion is tender. Drain and discard excess grease.

  2. In a small bowl or 2-cup measure, combine the ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, 1/2 teaspoon of kosher salt, the pepper, and cloves. Stir to blend the ingredients.

  3. Transfer the ground beef and vegetables to a slow cooker. Add the sauce mixture and stir to blend.

  4. Cover the pot and cook on low for 3 to 4 hours.

  5. Serve the beef with its sauce over the toasted split buns along with coleslaw, french fries, or potato salad.

Tips

  • Most meat can go right into the slow cooker with no pre-browning, though browning or searing does add to the appearance and depth of flavor. Ground meat is the exception. You should brown ground beef or any ground meat to destroy any bacteria that might be present. Browning the ground meat also improves the texture, color, and flavor. 
  • If you will be taking the slow cooker to a party or potluck, wrap it in newspapers or a towel to keep it warm, and be sure to place it on a flat surface in the car so it will not tip over. Use rubber bands or twine to hold the lid securely. Serve within an hour of unplugging, or plug it in and set on low (or warm) to keep the food at a safe temperature for a few hours.