Barbecue Beef Sandwiches
Recipe GLPR08ce1e75d839e2
Tender, slow-cooked beef roast shredded and tossed in a tangy, homemade barbecue sauce made with ketchup, cola, Worcestershire sauce, and Dijon mustard. Piled generously onto soft sandwich buns for a classic American favorite. This one-pot meal feeds 8 people and is perfect for casual gatherings or family dinners.
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Ingredients
3 1/2 lb. bottom round beef roast
1 medium onion, peeled and quartered
3/4 cup ketchup
1/2 cup cola
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 tablespoons cornstarch
1/4 cup water
8 sandwich buns
Directions
Place the beef roast and onion quarters into a large pot or Dutch oven. Add enough water to come halfway up the side of the roast. Bring to a boil, then reduce heat to low, cover, and simmer for 4 to 4.5 hours until the meat is very tender and easily shreds with a fork.
Transfer the cooked roast to a cutting board and set aside to cool slightly. Discard the cooking liquid and onion. Once cool enough to handle, shred the beef into bite-sized pieces using two forks.
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
Return the pot to medium heat and add the ketchup, cola, Worcestershire sauce, and Dijon mustard. Stir until well combined and bring to a gentle simmer.
Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly to prevent lumps. Continue stirring for 2–3 minutes until the sauce thickens slightly and becomes glossy.
Add the shredded beef to the thickened barbecue sauce and stir to coat all pieces evenly. Simmer on low heat for 10–15 minutes, stirring occasionally, until the beef is heated through and the flavors are well combined.
Toast or warm the sandwich buns if desired. Generously pile the barbecued beef onto each bun and serve immediately.
