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Ting-Town Barbeque Beef Sandwich

Rated as 4.45 out of 5 Stars
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"This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic."
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Ingredients

7 h 40 m servings 355
Original recipe yields 16 servings

Directions

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  1. To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
  2. Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
  3. About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
  4. To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 355 calories; 15.1 35.3 17.5 52 801 Full nutrition

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Reviews

Read all reviews 38
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is wonderful. My son has a hickory grilled steak house restaurant and when I tried this recipe (with his restaurant in mind) I was so impressed that I took the finished product to t...

Most helpful critical review

I admit it makes no sense at all, but it was mostly nostalgia that drew me to this recipe. Coming from the Iron Range of Northern Minnesota myself, it somehow felt like "home." But it takes more...

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This recipe is wonderful. My son has a hickory grilled steak house restaurant and when I tried this recipe (with his restaurant in mind) I was so impressed that I took the finished product to t...

I admit it makes no sense at all, but it was mostly nostalgia that drew me to this recipe. Coming from the Iron Range of Northern Minnesota myself, it somehow felt like "home." But it takes more...

This makes a lot of beef barbeque. Mom never made it, but up North we used to have it every now and then for school lunch. I live in the South now, where pork barbeque is king and chicken barbeq...

Exactly what I was looking for. We loved this recipe. I also used 1 cup of beef broth instead of beer. I noticed about 2 hours before it was done that the sauce was thin so I took the lid of...

Although there are a lot of ingredients to this recipe and it takes a little extra time getting them all together, the flavor is amazing! You will not be disappointed.

Mmm -- we liked this a lot. Never having had the original, we can't speak to whether it is or isn't, but as written (with one tiny addition) it was great Super Bowl food. And made a ton of lef...

Best barbeque ever, in my book! The only thing I changed was using steak sauce instead of Worchestershire, just because it's what I had. I let it cook all day on low in the crock, then put it on...

my first try at bbq for my deep-southern husband. we both loved it.

This is awesome!! I used a lager beer and ended the cooking process in my cooking stone!! This is a keeper. Thanks for sharing.