Barbecue Beef Sandwiches

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Great for a crowd!

8 to 10 servings
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

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. 


Total Time
Cook Time 2 to 3 hours
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