Pulled Barbecue Beef Sandwiches
Minutes Prep time: 10
Minutes Total time: 10
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 10
Servings: 6
Difficulty: easy
1 tablespoon vegetable oil
1 red onion, sliced
1 tablespoon Gebhardt® Chili Powder
1 pound shredded leftover cooked pot roast (1 lb = about 3 cups)
1 bottle (21.6 oz each) Hunt's® Original Barbecue Sauce
6 Kaiser rolls, split, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 131 mg | 13% |
Carbohydrate | 75 g | 25% |
Cholesterol | 91 mg | 30% |
Total Fat | 19 g | 30% |
Iron | 7 mg | 38% |
Calories | 596 kcal | 30% |
Sodium | 1144 mg | 48% |
Protein | 29 g | 57% |
Saturated Fat | 6 g | 32% |
Sugars | 33 g | 3% |
Vitamin C | 2 mg | 4% |
Heat oil in medium skillet or saucepan about 1 minute; add onion. Cook over medium heat 5 minutes, or until onion browns a bit, stirring occasionally. Blend in chili powder.
Add shredded pot roast and barbecue sauce. Reduce heat to low and cook about 5 minutes or untill bubbling, stirring occasionally.
Fill rolls evenly with the meat mixture and serve.
If pot roast is difficult to shred right out of refrigerator, heat it in microwave a few minutes to warm it.
Pulled Barbecue Beef Sandwiches