I love any type of bbq sandwich – pork, chicken, beef – it doesn’t matter which kind. There’s nothing like meat surrounded with a sweet tangy bbq sauce.
I usually cook my meat for recipes of this kind in the slow cooker. However, this version is done in a regular oven. I think it gives it more flavor cooking it this way. It’s still slow cooked, but doesn’t take all day.
The ingredients for this one are also simple. It’s all stuff I keep in my pantry on a regular basis. This does makes a large amount so it’s great for entertaining or you can freeze half for another meal.
- 1 (6 lb) beef roast (chuck or sirloin works well)
- 1 onion, diced
- 2 Tbsp butter
- 2 cups ketchup
- 1 cup brown sugar
- 2 Tbsp Worcestershire sauce
- ½ cup bbq sauce
- 12 buns or large rolls
- Preheat oven to 425 degrees.
- In a dutch oven or roasting pan, place roast and cover loosely with a piece of foil. You want air to be able to circulate.
- Place in the oven at 425 degrees and bake for 30 minutes. Then turn the heat down to 350 degrees and bake for 2 hours or until it reaches desired doneness.
- Allow meat to rest for 15 minutes.
- While meat rests, in a large sauce pan, saute the onion in butter until translucent. Then add in the ketchup, sugar, Worcestershire sauce, and bbq sauce. Cook until sugar is dissolved and sauce is heated.
- Slice or shred beef and serve with sauce. If shredded, I like to mix in the sauce. Serve on buns or rolls. Serves 12.
Recipe adapted from The Essential Mormon Cookbook.