Barbecue Beef on Buns (A Fantastic Recipe!)

Posted by
Rate It!
Barbecue Beef on Buns (A Fantastic Recipe!)
Add your photo!
Ingredients
9
Count
Nutrition
342
Calories
Total time
180
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
  2. Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
  3. Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
  4. When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
  5. When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
  6. Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
  7. Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
  8. When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
  9. Serve on buns.
  10. Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 341.78 Kcal (1431 kJ)
Calories from fat 143.77 Kcal
% Daily Value*
Total Fat 15.97g 25%
Cholesterol 87.38mg 29%
Sodium 716.36mg 30%
Potassium 442.98mg 9%
Total Carbs 9.44g 3%
Sugars 16.79g 67%
Dietary Fiber 0.36g 1%
Protein 25.51g 51%
Vitamin C 0.5mg 1%
Iron 3mg 16%
Calcium 30.5mg 3%
Amount Per 100 g
Calories 176.84 Kcal (740 kJ)
Calories from fat 74.39 Kcal
% Daily Value*
Total Fat 8.27g 25%
Cholesterol 45.21mg 29%
Sodium 370.65mg 30%
Potassium 229.2mg 9%
Total Carbs 4.89g 3%
Sugars 8.69g 67%
Dietary Fiber 0.19g 1%
Protein 13.2g 51%
Vitamin C 0.2mg 1%
Iron 1.5mg 16%
Calcium 15.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top