BBQ Beef Sandwiches by Elaine Pare

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8 servings scale / convert


3 lb. boneless beef chuck or 4 chunks
1 md. onion, chopped
3 cloves garlic or 1/2 tsp. garlic powder
1 tsp. salt
3/4 cup water
2 cups barbecue sauce
8 hamburger buns or Kaiser rolls
1/2 tsp. pepper


In a crock pot, place the onion and garlic on the bottom, top with the beef chunks, and sprinkle the beef with salt and pepper. Add the water. Cover and cook on LOW for 9 to 9-1/2 hours or until the beef falls apart with a fork. No stirring is necessary during the cooking. Remove all the liquid from the beef (makes excellent gravy for mashed potatoes). Trim and discard the excess fat from the cooked beef. Shred the meat with two forks until no solid pieces remain. Add the barbecue sauce and mix thoroughly. Serve the barbecue beef on hamburger buns or kaiser rolls that are split in half. This recipe makes approximately 7-8 cups of shredded barbecue beef. Can be covered and refrigerated for up to 4 days for later use.


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2 Recipe Reviews


Cheryl reviewed BBQ Beef Sandwiches
I'm sorry. I am thoroughly convinced that 3/4 cup of water isn't going to last for 10 hours in a hot crock-pot with 3 pounds of beef. July 13, 2001

Stopping By

Stopping By reviewed BBQ Beef Sandwiches
You must not be very familiar with using a crock pot...
That's more than PLENTY of water in a covered crock pot, no matter how long it's cooked. Liquid doesn't really escape from them, so very little is needed. Plus, a lot of liquid cooks out of most meat, veggies, etc. March 30, 2004