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Southern Barbeque Pulled Beef Sandwiches

Chriss Minnick

"Barbeque beef, southern-style, made in the slow cooker. Serve on Kaiser rolls with a side of cole slaw."
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Ingredients

7 h 50 m servings 580 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  1. Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
  2. Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
  3. Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
  4. Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
  5. Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
  6. Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
  7. Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

Footnotes

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

Nutrition Facts


Per Serving: 580 calories; 29.3 g fat; 45.7 g carbohydrates; 30.9 g protein; 103 mg cholesterol; 2105 mg sodium. Full nutrition

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Reviews

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I made this following the recipe, except I did not have liquid smoke. It was excellent! My beef was already cut into pieces, so shredding it was easy. I cooked it on high for about 6 hours. ...