15 hours ago
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Posted On: October 16th 2026, 02:25 pm
Barbecue Chuck Roast Sandwiches
From the McGuffey kitchen to yours ❤️
Let’s make a chuck roast in the crock pot… barbecue style. Kid-approved, arm-running-sauce approved, two thumbs up approved.
Here’s exactly how I did it:
Ingredients
• 3½ lb chuck roast
• ¼ cup brown sugar
• 1–2 Tbsp chili powder (dark chili powder works great)
• 1–2 Tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste
• 1 sweet onion, sliced into half moons
• 1 jar of your favorite barbecue sauce
• ¼ cup beef broth
• 1–2 Tbsp apple cider vinegar
• 2–3 garlic cloves, minced
• 1–2 Tbsp Worcestershire sauce
• Toasted brioche buns
• Mayo
• Mai Mai’s famous coleslaw
• Fresh crispy pickles
• Creamy potato side (I’ll link the recipe)
Directions
1. Rinse and pat the chuck roast dry. Mix the brown sugar, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub it all over the roast.
2. Sear the roast on medium heat until nicely browned on both sides. Don’t let the brown sugar burn.
3. While it sears, slice one sweet onion into half moons and layer them in the bottom of your crock pot.
4. Mix your barbecue sauce with the beef broth, apple cider vinegar, minced garlic, and Worcestershire.
5. Place the seared roast on top of the onions and pour half of the sauce mixture over it. It will look a little dry—that’s exactly what you want.
6. Cover and cook on high for 4–5 hours or low for 8–10 hours. Do not open the lid.
7. Once the meat is done, remove it and shred. Pour the crock pot juices into a skillet or pot, add the remaining half of the barbecue sauce, and simmer to reduce. Stir in a cornstarch slurry to thicken if needed.
8. Return the shredded beef and sauce to the crock pot, cover, and let it come back up to temperature for about 15 minutes.
9. Pile it on a toasted brioche bun with a little mayo. Serve with Mai Mai’s famous coleslaw, crispy pickles, and that creamy potato side on the plate.
When the sauce runs down your arm… that’s how you know it’s right.
Love you guys. From the McGuffey kitchen to yours.
From the McGuffey kitchen to yours ❤️
Let’s make a chuck roast in the crock pot… barbecue style. Kid-approved, arm-running-sauce approved, two thumbs up approved.
Here’s exactly how I did it:
Ingredients
• 3½ lb chuck roast
• ¼ cup brown sugar
• 1–2 Tbsp chili powder (dark chili powder works great)
• 1–2 Tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste
• 1 sweet onion, sliced into half moons
• 1 jar of your favorite barbecue sauce
• ¼ cup beef broth
• 1–2 Tbsp apple cider vinegar
• 2–3 garlic cloves, minced
• 1–2 Tbsp Worcestershire sauce
• Toasted brioche buns
• Mayo
• Mai Mai’s famous coleslaw
• Fresh crispy pickles
• Creamy potato side (I’ll link the recipe)
Directions
1. Rinse and pat the chuck roast dry. Mix the brown sugar, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub it all over the roast.
2. Sear the roast on medium heat until nicely browned on both sides. Don’t let the brown sugar burn.
3. While it sears, slice one sweet onion into half moons and layer them in the bottom of your crock pot.
4. Mix your barbecue sauce with the beef broth, apple cider vinegar, minced garlic, and Worcestershire.
5. Place the seared roast on top of the onions and pour half of the sauce mixture over it. It will look a little dry—that’s exactly what you want.
6. Cover and cook on high for 4–5 hours or low for 8–10 hours. Do not open the lid.
7. Once the meat is done, remove it and shred. Pour the crock pot juices into a skillet or pot, add the remaining half of the barbecue sauce, and simmer to reduce. Stir in a cornstarch slurry to thicken if needed.
8. Return the shredded beef and sauce to the crock pot, cover, and let it come back up to temperature for about 15 minutes.
9. Pile it on a toasted brioche bun with a little mayo. Serve with Mai Mai’s famous coleslaw, crispy pickles, and that creamy potato side on the plate.
When the sauce runs down your arm… that’s how you know it’s right.
Love you guys. From the McGuffey kitchen to yours.
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