Description
These Sweet BBQ Beef Sandwiches feature tender, slow-cooked beef rump roast infused with rich root beer and smothered in sweet barbecue sauce. Perfect for a hearty meal, the beef is shredded and served warm on soft hamburger buns, making for a delicious and comforting sandwich that’s easy to prepare in a slow cooker.
Ingredients
Scale
Meat
- 2 pounds beef rump roast
Liquids & Sauces
- 12 ounces Root Beer soda (not diet)
- 1 bottle (18 ounces) barbecue sauce (recommended: Sweet Baby Ray’s BBQ Sauce)
Bread
- 8 hamburger buns
Instructions
- Prepare the roast: Place the beef rump roast in the crock pot. Pour the entire 12 ounces of Root Beer soda evenly over the roast to infuse flavor and tenderize the meat.
- Slow cook the beef: Cover the crock pot with its lid and cook on low heat for 10 to 12 hours, or alternatively on high heat for 7 to 8 hours until the beef is tender and easily shreddable.
- Drain and shred: Carefully drain the root beer liquid from the crock pot to avoid excess moisture. Remove the beef from the crock pot and shred it, discarding any excess fat.
- Mix with barbecue sauce: Return the shredded beef to the crock pot. Pour the entire bottle of barbecue sauce over the meat, stirring to coat evenly.
- Heat through: Cover the crock pot and cook on low for an additional 30 minutes or until the barbecue sauce is fully heated and flavors meld.
- Serve sandwiches: Spoon the sweet BBQ shredded beef onto hamburger buns and serve warm. Enjoy your flavorful, tender Sweet BBQ Beef Sandwiches!
Notes
- Using regular Root Beer (not diet) is recommended for sweetness and caramelization.
- Feel free to substitute barbecue sauce with your preferred brand or flavor for a different taste profile.
- For easier shredding, use two forks or your hands while meat is still warm.
- This recipe is best prepared in a slow cooker but can be adapted for other cooking methods with longer cooking times.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 2 months.
