Tangy Barbecue Sandwiches Recipe

Name: Tangy Barbecue Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups celery, chopped (I dice this pretty fine, as I'm not a big fan of celery and don't want to find recognizeable chunks ); 1 cup onion, chopped; 1 cup ketchup; 1 cup barbecue sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons brown sugar; 1 teaspoon chili powder; 1 teaspoon salt (I usually omit this); 1/2 teaspoon pepper; 1/2 teaspoon garlic powder (I usually just throw in a healthy spoonful of the jarred minced garlic); 3 -4 lbs boneless chuck roast (trim any visible fat off first, to avoid having it liquified in your sandwich later); 14 -18 hamburger buns; pickle (optional)

Servings: persons

3 cups celery, chopped (I dice this pretty fine, as I'm not a big fan of celery and don't want to find recognizeable chunks )
1 cup onion, chopped
1 cup ketchup
1 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt (I usually omit this)
1/2 teaspoon pepper
1/2 teaspoon garlic powder (I usually just throw in a healthy spoonful of the jarred minced garlic)
3 -4 lbs boneless chuck roast (trim any visible fat off first, to avoid having it liquified in your sandwich later)
14 -18 hamburger buns
pickle (optional)

1
Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
2
Add roast. Roll the roast around to coat with the other ingredients.
3
Cover. Cook on Low 8-10 hours.
4
Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
5
Return meat to sauce. Heat well.
6
Serve on buns with pickles, if desired.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 cups celery, chopped (I dice this pretty fine, as I'm not a big fan of celery and don't want to find recognizeable chunks ), 1 cup onion, chopped, 1 cup ketchup, 1 cup barbecue sauce, and more.

Yes, Tangy Barbecue Sandwiches falls under the Soups & Stews 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.

Tangy Barbecue Sandwiches

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