Barbecue Beef Sandwiches
This is one of those recipes that I saw in a magazine and immediately added the ingredients to my grocery list. We love sandwiches like this, and these barbecue beef sandwiches were no exception. The recipe is easy – just coat the meat in seasonings and cook for hours in the oven. You’ve got to love hands off recipes like that! Plus the flavor of the meat was so good. I couldn’t stop eating it before I even added the barbecue sauce! If you were serving this just as a roast, I think you could serve it plain, but the barbecue sauce is a really nice addition if you’re making sandwiches – it gives it that extra punch of flavor. Needless to say, Mike loved this meal – he got a huge grin on his face when I told him what was for dinner. And then his smile got even bigger after I told him we’d be eating leftovers for days. 🙂
Barbecue Beef Sandwiches
Ingredients:
1 4-lb top round beef roast (*I used some type of random chuck roast because I had one in the freezer)
2 Tbsp olive oil
1-3 Tbsp your favorite steak seasoning or rub (original recipe recommended Penzey's Galena Street, I used a random packet of steak seasoning I got as a sample)
6-10 whole garlic cloves, peeled
2 cups cranberry juice
1 16-oz bottle barbecue sauce
Directions:
Rinse the beef roast and pat dry. Drizzle with the olive oil. Sprinkle with the seasoning and rub into the meat on all sides. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325. Using a sharp knife, cut 6-10 slits in the beef roast. Insert the garlic cloves in the slits. Place in a large roasting pan or dutch oven. Pour the cranberry juice over the roast. Cover and bake at 325 for 4 hours. Remove from the oven and let rest for 30 minutes. Shred the roast into pieces and mix with the pan juices and barbecue sauce. (*I didn't quite use all of the juice or all of the barbecue sauce) Serve on rolls.
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Omg this looks incredible! Love a good meaty sandwich 😉
Wow, this seems really easy to throw together and sounds delish. The flavors work really well here.
Do you think this would work in the crock pot? If so – any idea how long you would cook this on low?
Yes, the crockpot should work great. I would try 6-8 hours on low – you definitely want to be able to shred it easily.
This recipe looks amazing and easy!! I am going to half to try it; can I substitute cranberry juice for apple or water??
I love all of the VERY easy dinner ideas I am seeing today and this is one of the ones I am bookmarking Megan! Anything requiring an entire container of bbq sauce is something i’d love. BBQ is my favorite. 🙂
I love slow roasted meat of any kind – so good! Adding bbq sauce for a sandwich makes it even better!
I love how easy this is! BBQ beef is a favorite at my house!
I have but a few favorite sauces I like and barbecue is one of them. I need this in my life!
Megan these look so good! I make them in a similar method but have never added cranberry juice to the pot. What a great idea to add some fruit flavor!
This looks wonderful! I bet it would work great in the slow cooker too and I love the cranberry juice, I bet that adds a neat tartness and flavor!
My husband just walked by, saw this and said YES! 🙂
This looks delicious!!
Pretty sure if I made this my husband would have me make it daily 😉
You lost me at “PREHEAT OVEN TO 325*”!! NOOOOOOOOOOOO!!!!!
Totally my kind of sammie!! And cranberry juice, hmmm sounds delicious!!
Barbecue sandwiches are so good and I really love that you added cranberry juice, what a great addition!
HELP! When I was buying the ingredients for this today, the butcher got me all confused! First he asked me what kind of round I needed, because he said there are all kinds of “round” roasts. Then he proceeded to tell me that he’d never heard of any kind of round roast being used for BBQ sandwiches, and that a round roast wouldn’t pull apart properly because it’s a “slicing” type meat not a “shredding” type, and that I needed some other cut of beef for BBQ. Did the round roast work well for shredding for you? (Maybe this butcher didn’t know what he was talking about!) And do I just look for something labeled “top round roast,” or will any kind of round roast work?
Oh no, I’m so sorry! I should have updated the recipe with what I used- I didn’t have a top round roast, so I just used a random chuck roast I had in the freezer. I never even thought about the fact that a top round roast wouldn’t work properly since I’ve never used one. I’ll update the recipe with what I used. And I always tend to trust a butcher when he’s talking about cuts of meat- clearly he knows more than me in this case 🙂
Well I made the recipe tonight and actually used a round roast that I found at a reduced price at WalMart because it was a couple days from the expiration date. While it wasn’t a top round roast, it was a round roast (I can’t remember which kind), and it worked fine! The butcher at the other store had told me that NO round roast would shred properly for barbecue. However, this one shredded with no problem. 🙂 So all’s well! 🙂 Thanks for your response!
I’m so glad it worked! Good to know, since I’ve never tried to shred a round roast. 🙂 Thanks for stopping back to let me know how it turned out.