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Barbecued-Beef Sandwiches

Yield 6 servings (serving size: 1 cup beef mixture and 1 roll)
Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.


  • 2 pounds boned chuck roast
  • 2 cups vertically sliced onion
  • 1 cup bottled barbecue sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 (2-ounce) Kaiser rolls or hamburger buns, toasted

Nutrition Information

  • calories 410
  • caloriesfromfat 27 %
  • fat 12.2 g
  • satfat 4 g
  • monofat 4.5 g
  • polyfat 2.1 g
  • protein 34.1 g
  • carbohydrate 38.4 g
  • fiber 2.5 g
  • cholesterol 86 mg
  • iron 5.5 mg
  • sodium 715 mg
  • calcium 102 mg

How to Make It

  1. Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.

  2. Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.

  3. Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.