Print Friendly

I’ve had a strong BBQ sauce craving lately, this is really strange because normally this isn’t one of my favorite things, but regardless, I was NEEDING BBQ last week.  I was thinking about shredded beef BBQ sandwiches so I pulled out the crock pot and got to work!

I looked at a lot of homemade BBQ sauce recipes, but didn’t find one I love, so I created my own.  The sauce was perfect for these sandwiches, easy to make, and so good!  I cooked the roast in 4 cups of sauce and then heated the remaining 3 cups up and used this sauce to serve on top of the sandwiches, it was a big hit!  Most of the adults had seconds (some wanted to but there was none left!) and so did ALL the kids, that NEVER happens at my house!  We didn’t have a drop of meat or sauce left over, bummer!

This BBQ sauce isn’t too sweet or too spicy, it has a good combination of flavors.  This sauce was great for a beef roast, but would also cook up well in the crock pot with chicken or pork!  I mixed up the sauce in the evening (took about 5 minutes) and then refrigerated it.  In the morning all I had to do was pour the sauce over the roast and plug in the crock pot!  It is so easy and flavorful, I’ll have to make it again soon so I can get my fill.

BBQ Beef Sandwiches

  • BBQ Sauce

  • 3 cups catsup
  • 1 1/2 cups water
  • 3/4 cup brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup Worcestershire sauce
  • 3 Tbs. prepared mustard
  • 1 tsp. liquid smoke
  • 2 tsp. red pepper sauce (such as Tapatío or Franks)
  • 2 tsp. garlic powder
  • 2 tsp. dry mustard
  • 1 1/2 tsp. black pepper
  • Sandwiches

  • 4-5 pound chuck roast
  • 8 Kaiser sandwich rolls

For the Sauce: In a medium sized bowl whisk together the catsup, water, brown sugar, vinegar, molasses, Worcestershire, prepared mustard, liquid smoke, red pepper sauce, garlic powder, mustard, and black pepper.  Cover and refrigerate until ready to use or continue with the recipe.

For the Roast: Place a roast in the bottom of a large crock pot.  Pour 4 cups of BBQ sauce over the top of the roast.  Cook on low for about 8-10 hours.  An hour or two before eating remove the roast from the crock pot.  Using 2 forks shred the beef and dispose of the bones and fat.  Place the meat back into the crock pot and cook until it is time to eat.

About 30 minutes to an hour before eating cook the remaining 3 cups of BBQ sauce over medium low heat on the stove in a small sauce pan.  Stir frequently while it is heating up.

Serve the shredded beef on toasted Kaiser rolls and top with a generous amount of heated BBQ sauce (discard the sauce the roast was cooked in.)  Save leftover sauce, refrigerate, and use it as you would a store bought sauce.