Wednesday, June 2, 2010

summer on a bun

A sandwich loaded with meat or veggies (or both!) and a pile of pickled goodies is one of my favorite things.
These classic shredded beef sandwiches are a long time family standard. We served them at our picnic style farm wedding, and I love to make a big pot for any party. At our Memorial Day deck party, I piled mine high with beef, sweet pickles and banana peppers. Served with a big scoop of potato salad, it was a perfect kick off to summer.

Shredded Beef Sandwiches

3 lbs chuck roast
2 cups water

1 1/2 cups beef broth
1 clove garlic, minced
1 teaspoon salt
3/4 cup catsup
2 T brown sugar
2 T vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 t worchestershire sauce
1 bay leaf
Tabasco to taste

-place beef in slow cooker and add water (2 cups or enough to cover meat)
-cook on high for 5-6 hours, until meat is tender
-remove meat and rinse out slow cooker
-mix sauce ingredients in slow cooker (I play around with the combos a lot, depending on mood or what is handy)
-using two forks, shred beef into fine pieces
-add shredded beef to sauce
-cook on low heat for 1 hour

Serve this on fresh buns with a buffet of condiments-mustard, ketchup, BBQ sauce, onions, pickles, banana peppers, jalapenos, hot's a topping free for all!


  1. I am certainly going to try your recipe. Sounds delicious!

  2. oh yes, you must. It's so classic and good.
    I'm having leftovers for dinner tonight!

  3. I can't wait to make this - it was sooooo good! And the toppings are half the fun, especially the onion and pickles. I think horseradish might pair nicely with this too. Yum!