Barbequed beef sandwiches were always a mystery to me. I never thought I would be able to make them myself, until this wonderful Fresh Barbeque Sauce came along. I had been making pot roast regularly, and this is just another notch beyond that. The meat has to be cooked until tender and I chose to use the slow cooker for that. Then I combined it with the Fresh Barbeque Sauce, and it makes the best tasting barbeque sandwich ever.
Barbecued Beef SandwichesCourse: Uncategorized
1 (4 pound) boneless chuck roast
1 green bell pepper, chopped
3 stalks celery, cut up
1 tomato, chopped
2 tablespoon Dijon style mustards
2 tablespoons Worcestershire sauce
1 teaspoon smoke flavoring
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon black pepper
1/2 teaspoon salt
- Add a layer of chopped bell pepper, celery and tomato in a slow cooker.
- Rub the meat with the smoke flavoring, mustard and Worcestershire sauce. Mix the spices (paprika, chili powder, black pepper and salt), and rub the meat with mixture. Place the meat in the slow cooker over the vegetables.
- Cover the meat with the other half of the chopped vegetables. Add ½ cup of water and the bay leaf.
- Cover and cook on LOW for 8 to 10 hours.
- Remove the roast, allow it cool. Remove the fat and tendons; shred the meat.
- Place shredded meat back in crockpot; add the Fresh Barbeque Sauce, stir to mix well. Cook an additional hour.
- Spoon the barbecued beef onto toasted sandwich buns and serve with an extra sauce, if desired.
- I never thought I could make good barbeques beef sandwiches but after tasting these, I was amazed. I did it.