These hearty, barbecue-sauced sandwiches are made with shredded extra-lean beef pot roast that's been simmered to tender, juicy perfection in the slow cooker.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1/2 cup water
1 pkg. (28 g) dry onion soup mix
1 extra-lean boneless beef pot roast (2 lb./900 g)
1/2 cup Bull's-Eye Bold Original Barbecue Sauce
8 lettuce leaves
8 sesame seed sandwich buns, split
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How do I make it ?
Mix dressing, water and soup mix in saucepan; bring to boil. Pour dressing mixture over roast in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove meat from slow cooker; shred with fork. Return to slow cooker. Add barbecue sauce; stir to evenly coat meat with sauce.
Fill buns with meat mixture and lettuce.
Kraft Kitchen Tips!
For flavour and texture variety, prepare sandwiches with different types of bread. Try honey wheat, multigrain, rustic rye, pumpernickel, challah, focaccia or country sourdough.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 6 g
Cholesterol 70 mg
Sodium 950 mg
Carbohydrate 45 g
Fibre 1 g
Sugars 13 g
Protein 30 g
8 servings, 1 sandwich (198 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.