Barbecue Beefwiches Recipe

Name: Barbecue Beefwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) lean beef rump roast; Vegetable cooking spray; 1 1/2 cups reduced-calorie catsup; 1/4 cup plus 2 tablespoons red wine vinegar; 1/3 cup firmly packed dark brown sugar; 1 tablespoon dried onion flakes; 1 teaspoon liquid smoke; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon garlic powder; 2 1/2 cups finely shredded cabbage; 1/2 cup finely shredded carrot; 2 tablespoons white vinegar; 2 tablespoons minced sweet pickle; 1 1/2 tablespoons sugar; 1 1/2 teaspoons vegetable oil; 1/8 teaspoon celery seeds; 12 hamburger buns, split and toasted

Servings: persons

1 (3-pound) lean beef rump roast
Vegetable cooking spray
1 1/2 cups reduced-calorie catsup
1/4 cup plus 2 tablespoons red wine vinegar
1/3 cup firmly packed dark brown sugar
1 tablespoon dried onion flakes
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 1/2 cups finely shredded cabbage
1/2 cup finely shredded carrot
2 tablespoons white vinegar
2 tablespoons minced sweet pickle
1 1/2 tablespoons sugar
1 1/2 teaspoons vegetable oil
1/8 teaspoon celery seeds
12 hamburger buns, split and toasted

1
Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add roast; cook until browned on all sides, turning frequently. Remove roast from pan; wipe drippings from pan with a paper towel.
2
Combine catsup and next 7 ingredients, stirring well. Return roast to pan, and pour catsup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 4 hours or until meat is tender. Remove roast from pan, reserving sauce in pan. Let roast cool slightly. Shred meat with 2 forks, and return to pan. Cover and cook over medium heat until thoroughly heated, stirring occasionally.
3
Combine cabbage and carrot. Combine vinegar and next 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Boil 1 minute. Pour over cabbage mixture, and toss gently. Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (3-pound) lean beef rump roast, Vegetable cooking spray, 1 1/2 cups reduced-calorie catsup, 1/4 cup plus 2 tablespoons red wine vinegar, and more.

Yes, Barbecue Beefwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecue Beefwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions