Barbecue beef sandwiches are a favorite with everyone in our home because they’re convenient to make and incredibly good tasting. Cooking the roast slowly in a crock-pot is an easy way to prepare dinner of course, and the beef turns out tender, succulent and juicy.
Once the roast is cooked, it takes just a few minutes to shred the beef and add the sauce. Pile beef high on a soft, freshly baked bun, and try it topped with a heaping mound of Old-Fashioned Coleslaw for a cool, creamy crunch.
All-American Slow Cooker Barbecue Beef Sandwiches
1 – 2 lb boneless beef chuck roast
1 red bell pepper, chopped
1 onion, chopped
1/4 tsp crushed red pepper seeds
1/4 tsp onion powder
1/4 tsp garlic powder
dash of kosher salt
1/2 cup water
1- 18 oz bottle Sweet Baby Ray’s Barbecue Sauce
8 fresh baked sandwich buns
1. Place beef roast in slow cooker then add peppers, onions, crushed red pepper, onion powder, garlic powder, salt and water.
2. Cover and cook on high for about 5 hours, or on low for about 8 hours, or until meat is tender. Remove meat; cool slightly and remove fat from the beef and skim from cooking liquid.
3. Shred beef with two forks and return to slow cooker. Mix with cooked vegetables and add a liberal amount of barbecue sauce to cover the beef and combine well. Cover and cook for 15 minutes or until hot. Serve on bun with coleslaw, peppers or pickles if desired.
Modern Hen home 