Braised Cranberry-Barbecue Beef Sandwiches

Yield: 16 servings (serving size: 1 bun and about 1/3 cup beef mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 21%
  • Fat: 7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.7g
  • Carbohydrate: 33.6g
  • Fiber: 1.7g
  • Cholesterol: 56mg
  • Iron: 3.4mg
  • Sodium: 517mg
  • Calcium: 67mg


  • 1 cup less-sodium beef broth
  • 1/4 cup instant minced onion
  • 2 tablespoons coarsely ground black pepper
  • 1 (4-pound) boneless chuck roast, trimmed
  • 1 cup sweet hickory smoke barbecue sauce (such as Bull's-Eye)
  • 1 cup whole-berry cranberry sauce
  • 16 (1 1/2-ounce) hamburger buns


  1. Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.
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Braised Cranberry-Barbecue Beef Sandwiches Recipe at a Glance
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