Crock Pot Beef Sandwiches

High Cotton Food Styling & Photography
  • Yield: 12 servings

These sandwiches are a favorite for our family picnics. I also have prepared a smaller amount for our quilting group where we serve lunch between the morning and afternoon quilting sessions. It is easy because I prepare it the day before and reheat it while we quilt in the morning.


1 (2 1/2- to 3-pound) boneless beef chuck roast
1cup barbecue sauce
1/2medium green bell pepper, chopped
1tablespoon Dijon mustard
1 1/2teaspoons brown sugar
1medium red onion, thinly sliced
3/4cup jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed


  1. Trim excess fat from roast and cut into large pieces. Place in a 3 1/2- to 4-quart slow cooker.
  2. Combine barbecue sauce, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 1/2 to 5 hours, until beef is very tender.
  3. Remove beef to a cutting board. Pull apart with a fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce.

 Recipe by Eleanor Froehlich, Rochester Hills, Mich.

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