Barbecue Beef Sandwiches

I have this thing for roast. It’s a love kinda thing. A deep, never-ending kind of love thing.

Sometimes I make roast with the standard potatoes and carrots, but every now and then I mix it up and make this Barbecue Beef Sandwich instead. Then I smack myself, because man, this stuff is good. Don’t I know that I won’t be able to stop eating this? Don’t I know that 13 sandwiches during the course of 1 dinner is not considered healthy? Don’t I know that I’ll be powerless to resist the leftovers of this?

This sandwich is dangerous.

I like dangerous.

Dangerous is good. Unless it’s bad. But, even then, sometimes it’s good.

I’m sorry, what? I’m too busy licking my lips and wiping drool off of my chin to make sense. This sandwich. Oh, this moist, tangy, peppery, shredded beef sandwich.

Barbecue Beef Sandwiches


  • 3-4lb chuck roast
  • prepared yellow mustard - enough to spread all over the meat
  • 1/4 cup paprika
  • 1/4 cup white or brown sugar (I just grab whatever is closest)
  • 3 tablespoons garlic powder
  • 3 tablespoons salt
  • 2 tablespoons onion powder
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon chipotle powder (optional)
  • 1/2 cup ketchup
  • 1/4 - 1/2 cup prepared barbecue sauce, depending on how saucy you like it


  1. Preheat oven to 275 degrees.
  2. In a small bowl mix together all of the dry ingredients.
  3. Get out your roast and slather it in prepared yellow mustard. You just want enough to cover the outside of the meat in a thin layer, probably a 1/4 cup-ish. Rub the dry ingredients into the mustard coated roast and place in a roasting pan or, if you have one, a deep oven proof skillet.
  4. Bake covered for 3 to 4 hours depending on the size of your roast. The beef should be very tender and just fall apart. Remove from the oven and place on the stove. Shred the beef, add the ketchup and barbecue sauce and cook for just a few minutes to allow the sauce to soak into the beef and thicken a tiny bit.
  5. This can also be done in a crockpot. Start out the same with the mustard and dry rub, add to the crockpot and let it cook on low for 8 to 9 hours or until tender and falling apart. Remove to a skillet and finish it off the same as you would for the oven method.
  6. Serve on sandwich rolls.

Don’t miss a post!

Subscribe to receive daily updates or weekly post digests sent directly to your email box:

Stay Connected:

32 Responses to “Barbecue Beef Sandwiches”

  1. Jessica @ How Sweet January 4, 2011 @ 5:36 am (#

    This sounds delicious. Gotta make it!


  2. Amy @ The Savvy Kitchen January 4, 2011 @ 9:35 am (#

    Thanks for sharing all these great recipes! I’ve started a new cooking blog myself and would any feedback or comments you can give, so please be sure to check out The Savvy Kitchen at I look forward to continuing reading your blog in 2011!


  3. JoAnn January 4, 2011 @ 11:06 am (#

    LOVE cooking beef roasts also. I love the how it makes the house smell on cold winter days. Thanks for this scrumptious recipe!


  4. Joanne January 4, 2011 @ 11:56 am (#

    I love a good pulled pork but i have never done shredded beef before. maybe it’s because I know my thighs won’t be able to handle the 13 sandwiches I’ll eat. Hmm.


  5. Michelle January 4, 2011 @ 1:45 pm (#

    Would 13 sliders be more socially acceptable? : ) I could totally get on board with that.


  6. shelly (cookies and cups) January 5, 2011 @ 8:01 am (#

    Love it…an all-time fave in my house :)


  7. Brittany January 5, 2011 @ 8:04 am (#

    To be honest, I thinka lot of us have a “thing” for roast. It is just so comforting and satisfying! Yummy. I think my Dad would kill for this sandwich. Thanks for the recipe :)


  8. Heather January 9, 2011 @ 1:55 pm (#

    I made this on Friday as kind of a throw together impromptu meal. I expected it to be good, but not this good! It was totally to die for.

    My boyfriend’s boss stopped by to pick something up and we all stood at the counter and ate 1/2 of it. The rest was gone by lunch the next day.

    These sandwiches ARE dangerous.


  9. Katie January 9, 2011 @ 5:19 pm (#

    Oh, man. I’ve had a HUGE craving for a shredded beef sandwich. This’ll fit the bill!


  10. Emma January 10, 2011 @ 4:35 pm (#

    Oooh what a fabulous idea, I have to try this! In the UK BBQ sauces vary wildly (and most are frankly vile), what sauce did you use after you’d cooked your beef? I’d hate to carefully cook a lovely bit of beef like this then ruin it with an incompatible garnish!


  11. Karly January 10, 2011 @ 7:06 pm (#

    Emma, I actually have an awesome barbecue sauce recipe if you feel like making your own. I’m almost embarrassed to admit that it came off of the back of a bag of potato chips, but it’s so good that I don’t care. 😉 It’s kind of tangy and vinegar-y, so if you’re looking for something real sweet this wouldn’t be the one for you. Anyway, here’s a link:

    I also like Sweet Baby Ray’s barbecue sauces and the Sweet and Zesty sauce from Famous Dave’s. Those are widely available here, but I’m not sure if either of those are available in the UK.


  12. Emma January 11, 2011 @ 3:36 am (#

    Thanks for the BBQ sauce recipe Karly! I definitely like my sauce tangy rather than sweet so shall give this a whirl :)


  13. laura January 11, 2011 @ 12:11 pm (#

    I made these yesterday and they are fantastic! I ended up with so much we’ll be enjoying them once again this evening AND in the future on account of what I stashed in the freezer! Thanks for the recipe; it’s a keeper.
    I served these along with a homemade french fry recipe also on this site. Both winners!


  14. Lisa January 13, 2011 @ 6:08 am (#

    I tried to comment last night, but my fingers were to sticky with delicious bbq drippings and I wasn’t going to miss a drop! This recipe was amazing! I used a fresh pork picnic roast instead of beef, just because it was what I had on hand. It came out perfectly!
    Thank you for sharing all your delicious ideas with us!


  15. Allison June 1, 2011 @ 8:38 am (#

    I’m super late to the party, but I had save this recipe and have been meaning to make it. Well I made it last night and they are AMAZING. Thank you for sharing! We had a ton of leftovers and I can’t wait to have them tonight!!


  16. Kat August 13, 2011 @ 4:12 pm (#

    I have been using this recipe (minus the ketchup because I don’t *like* ketchup) on everything for several months. I have been telling everyone about this blog, and finally my bf was like, you need to leave a comment on that blog.

    First, I made it exactly as is for the beef sandwiches and it was delish. Then used just the rub on a pork roast and a tri-tip. Then, I used the mustard, rub, and added bbq sauce to bbq whole chickens and tri-tip. It was AMAZING. I ate most of the tri-tip myself and I don’t even really like beef.

    Today, I am making tri-tip and going to put it on grilled chicken breasts in about an hour.

    Thank you for the recipe!!


  17. Leigh September 14, 2011 @ 8:20 am (#

    Made this the other night and had to fight off almost every creature in my house while I was shredding it so we’d have enough left to make sandwiches for dinner. Definitely will be making this again soon!


  18. April March 11, 2012 @ 9:36 am (#

    This looks amazing! What kind of paprika do you use, Hungarian Sweet or Spanish? I have both and want to make sure I get it right! :) Do you use all of the rub on the meat or will there be some left over? Can’t wait to try this!


    • Karly replied: — April 12th, 2012 @ 9:04 pm


      I’m not sure if I ever answered you and I’m so sorry if I didn’t! I used a smoked paprika. It’s just a generic version from the grocery store. :/. As for the rub, I use it all to really coat the meat. :)


  19. Jul April 12, 2012 @ 8:45 pm (#

    If making in crockpot you add what? Says add but never says what to add after the rub. I am assuming water?


    • Karly replied: — April 12th, 2012 @ 8:59 pm


      You just add the coated meat to the crockpot. :)


      • Jul replied: — April 13th, 2012 @ 1:15 am

        Thanks, I am surprised no water! Can’t wait to try these, making tomorrow. Thanks again!


        • Karly replied: — April 13th, 2012 @ 9:13 am


          The beef lets off plenty of juices, so no need! Enjoy your meal! :)


          • Jul replied: — April 13th, 2012 @ 7:27 pm

            Do you drain the juices from the crockpot or do you just add the ketchup and bbq sauce to the juices? There is a ton of juice. Hopefully you get this, I am probably 5 to 6 hours behind you in time.

            • Karly replied: — April 13th, 2012 @ 7:33 pm


              I would add the meat and maybe 1/2 cup of the juice. Shred and cook with the sauce and add more of the juice as needed.

              • Jul replied: — April 13th, 2012 @ 7:47 pm

                @Karly, Thank you so much Karly, my house smells amazing!

  20. Jul April 12, 2012 @ 8:46 pm (#

    If making in crockpot add what after rub?


  21. Bridget April 3, 2015 @ 8:13 am (#

    I made a double batch (2 roasts in a nice big dutch oven). I seared the meat first, and brushed on dijon mustard immediately afterward. I think the mustard soaks into the hot meat a bit more and the sear enhances overall flavor. I followed the dry rub and let it slow cook in the oven per your instructions. I used my favorite BBQ sauce and omitted the ketchup as I didn’t think it was necessary. I have to say this was SO delicious and SO easy. I made it for a crowd and it was a huge hit. I’ll definitely be making this a again. Good weekend meal for when you’re around the house.


    • Karly replied: — April 3rd, 2015 @ 8:39 am

      Yay! I’m so glad it was a hit! :)



  1. Pingback: Superbowl Round-Up — Buns In My Oven

  2. Pingback: Barbecue Dry Rub — Buns In My Oven

  3. Pingback: Buns In My Oven Repeats. The Savory Side. — Buns In My Oven

Leave a Comment