John Madden's Barbecue Beef Sandwiches


prep 0:15       total 3:15


8 to 10 servings



3 lbs. beef chuck roast, cooked, cooled and shredded
2 onions, chopped
2 tbsp. butter
2 cloves garlic, minced
1/2 cup minced celery
1-1/2 cup water
1/2 tsp. dry mustard
2 cups ketchup
3 tbsp. apple cider vinegar
3 tbsp. Worcestershire sauce
4 tbsp. brown sugar
1/4 tsp. paprika
1 tsp. Tabasco sauce
1/2 tsp. black pepper (I prefer a little more)
2 tsp. salt
1-1/2 tsp. chili powder


In a large saucepan or small soup pot, brown onions in butter until tender.
Add all other ingredients including cooked and shredded beef. Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so. This can also be done in a crock pot on low heat for 6 to 8 hours. Serve on buns or rolls.

Author's Comments

I think these rock! From “John Madden’s Ultimate Tailgating”... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just ‘cause they’re soooo good.

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1 Recipe Reviews


This sauce is perfection!! I did have to use red wine vinegar because I didnt have the apple cider vinegar and i used franks red hot instead of tabasco. Other than that I followed i to a T. As soon as u mix all the ingerdients together you can tell by the smell it was exactly what u were looking for. My only issue with the recipie is that it calls for cooked shredded beef. To save alot! of time I used an uncooked whole roast trimmed the fat, seared it on the stove threw it in the crock w/ a little water on high for an 1hr 30min. drained the fatty juices then, poured the sauce over it cooked on high another 3 hours or so until tender to the fork. Then I removed the roast let it cool slightly shredded it and added it back to the sauce. To die for sauce and so affordable. Thanks for the recipie.