Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

Karen Levin
Recipe by Cooking Light September 1999


Recipe Summary test

6 servings (serving size: 1 cup beef mixture and 1 roll)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

410 calories; calories from fat 27%; fat 12.2g; saturated fat 4g; mono fat 4.5g; poly fat 2.1g; protein 34.1g; carbohydrates 38.4g; fiber 2.5g; cholesterol 86mg; iron 5.5mg; sodium 715mg; calcium 102mg.