Barbeque Beef Sandwiches

by Melissa
(Cayce, SC)

Barbeque Beef Sandwich

Barbeque Beef Sandwich

I first tasted barbecue beef sandwiches at a quilt show; they were made by the women of the church where the show was held. It was so delicious that after the show I looked up recipes on the internet and this one seemed to be the closest to the one I had eaten.

This quite tasty after a long day at work, more seasonings can be added, to add heat if you wish. Serve with a salad. I have also served it with mashed potatoes and veggies, without buns – a great gluten free alternative!

Ingredients for Barbeque Beef Sandwiches

  • 4 pounds of round steak

  • 1 cup chopped onions

  • ½ cup brown sugar

  • 1 tablespoon chili powder

  • 2 cloves garlic, minced

  • 2 carrots, chopped

  • ½ cup ketchup

  • 1/3 cup cider vinegar

  • 6 oz. can tomato paste

  • 20 hamburger buns

  • Salt and pepper to taste

Procedure for Barbeque Beef Sandwiches

  1. Cut the round steak into 1" pieces

  2. Combine the remaining ingredients except for the buns in 4-6 quart slow cooker

  3. Cover and cook on low for between 10-12 hours, until the beef is tender

  4. Remove cooked beef from mixture in crock pot

  5. Shred beef using two forks and place in large sauce pan

  6. Add 2 cups of sauce from crock pot to meat and blend well

Keep warm over low heat while serving into sandwich buns.

Makes about 20 sandwiches.

Cooking Tips for Barbeque Beef Sandwiches

This is wonderful with a dab of coleslaw on the sandwich.

Author's Comments for Barbeque Beef Sandwiches

This recipe is a family favorite. The kids really love the tangy sauce. You should know that the beef does not need slicing, it actually shreds. This is a quick, easy, tasty weeknight meal.

A little History

To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. Other barbecue meats used were pork butt, pork ribs, beef ribs, venison and goat.

However, barbecue was not invented in America and no one knows who invented the barbecue. The word 'Barbecue' might come from the Taino Indian word 'barbacoa' meaning meat-smoking apparatus. 'Barbecue' could have also originated from the French word "Barbe a queue" which means "whiskers-to-tail." No one is sure of the correct origins of the word.

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