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Barbecue Beef Sandwiches

The Goods
  • 1 top round roast OR arm roast (3 pounds/1.5 kg)
  • 3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
  • 1 can (12 ounces ) beer OR beef broth
  • 2 cups prepared barbecue sauce, divided
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 5 whole cloves
  • 1 canned chipotle chile in adobo sauce, chopped
  • 8 to 10 hamburger buns OR sandwich rolls

Great for a crowd!

Yield:
8 to 10 servings
Prep Time:
20 min
Cook Time:
2 to 3 hours
Total Time:
3 h20 min
Make Good is Easy

Heat oil in a large pot or Dutch oven over medium-high heat. Add beef; cook until browned on all sides. Add beer, 1 cup barbecue sauce, onion, garlic, cloves and chipotle chile; bring to a boil. Reduce heat; cover and simmer for 2 to 3 hours, or until meat pulls apart easily with a fork.

Remove meat from pot; shred with two forks. Strain and reserve 2 cups liquid.*

Return meat to pan; add reserved liquid and remaining 1 cup barbecue sauce. Cook over low heat until heated through. Serve on sandwich buns.

*TIP: To make ahead, refrigerate meat and liquid separately and then skim fat from juices before reheating. 

 

Enjoy!

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