This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juice beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.
The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.
Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.
Also try my slow cooker Hungarian beef.
Slow Cooker Barbecue Beef Sandwiches
- 3 pounds boneless chuck roast excess fat removed
- 1 ½ cups ketchup
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons prepared yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 16 onion rings cooked per package instructions
- 1 cup cheddar cheese shredded
- 8 large hamburger buns
- Place the roast into your slow cooker.
- In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder. Pour the mixture over the beef.
- Cover and cook on low 8-10 hours or until the beef is tender.
- Carefully remove the beef from the slow cooker and shred with a fork.
- Divide beef between buns.
- Top with onion rings and cheese and serve.
Nutritional values are approximate.