365 Days of Slow Cooking: Day 208: Barbequed Beef Sandwiches
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Saturday, August 22, 2009

Day 208: Barbequed Beef Sandwiches

3 lb chuck roast
1 cup water
2 beef bouillon cubes
1 tbsp minced onion
15 oz tomato sauce
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup mustard
Dash Worcestershire sauce

Cook meat and 1 cup water and bouillon until very tender on LOW in slow cooker, about 6 hours. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of ingredients to shredded meat in slow cooker. Cook on LOW for 3-4 hours or 1 1/2 to 2 hours on HIGH. Serve over hoagie buns.

We had this on the first night of our family reunion. It was made beforehand and put into ziplock bags and frozen. We served ours on hoagies and put some coleslaw on top. Although it sounds weird, it was so good. 3 stars.

Recipe Source: Woodward Family Cookbook


  1. Hey Karen. I'm thinking about making this next week, and freezing the leftovers. What do you think is the best way to reheat after it's been frozen?

    Happy Thanksgiving!

  2. Hmmm, you could do it over the stovetop. Or if it was me, I'd just put it in the crockpot and turn it on warm several hours ahead of time.