Arm Roast Sloppy Joes Recipe

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Arm Roast Sloppy Joes Submitted by Smoky Okie "This is a classic what some might call BBQ sandwiches. While true BBQ afficianados will certainly deny it the term BBQ, it's sweet tomatoey , beefy tang is always an easy crowd pleaser. Besides being delicious on a bun, it's a wonderful topper for baked potatoes."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Vicki in CT photo by Vicki in CT photo by Vicki in CT Ready In: 3hrs 30mins Ingredients: 8 Serves: 25 Nutrition information

ingredients

Units: US
  • 5 lbs arm roast (excess fat removed)
  • 24 ounces delmonte chili sauce
  • 1⁄2 cup cider vinegar
  • 3⁄4 cup lea&perrins Worcestershire sauce
  • 3⁄4 cup dark brown sugar
  • 2 chopped large onions
  • 1 head minced garlic
  • 1⁄4 cup vegetable oil
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directions

  • In hot Dutch oven, brown arm roast in oil.
  • Cover and simmer for 1 1/2 hours adding water if necessary (if lid fits well, adding water shouldn't be necessary).
  • Add onion and garlic and continue simmering for 1 hour, oruntil beef is fork tender.
  • With two forks, break meat into coarse shreds and chunks.
  • Add remaining ingredients, bring back to a simmer.
  • Cover and simmer 1 hour.
  • Grill lightly buttered hamburger buns and pile on the meat.
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Reviews

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  1. I prepared this earlier in the week using a 3 pound arm roast, and reducing the sauce ingredients in 1/2. I added 1 cup of water for the first simmer stage, and then let it boil down while I pulled the beef apart. Because of the size of the roast, I did not have to cook this extra. At the end of the process, I let it cool a bit on the stovetop and then stored it overnight in the refrigerator. The next evening I heated it up for dinner and it was fantastic! What a great alternative to traditional sloppy joes. My eldest ate them the same way she usually eats sloppy's ... mustard, pickle and cheese. Quite yummy!   icons / ellipsis / ellipsis-horizontal Cook4_6 Reply 1
  2. Outstanding! I wasn't sure what an "arm" roast was and neither was my butcher so I used a chuck roast. I couldn't shred with forks as directed but before adding sauce I removed from pot and cubed on cutting board. Returned to pot then finished cooking. There was LOTS of sauce so we served open faced on toasted buns. It was a big hit! For PAC. 11-2-07 Made this again and cooked one extra hour. This enabled me to shred the meat with the forks and it made the sauce a better consistency.   icons / ellipsis / ellipsis-horizontal Vicki in CT Reply 1 See 1 Reply
  3. I did have to cook this an hour longer to be able to shred it. This had more tang then I was interested in so I added some bacon, a little bit of bacon grease, hickory barbecue sauce and a little liquid smoke. Otherwise, this was a great recipe!!!   icons / ellipsis / ellipsis-horizontal Everything Sweet Reply
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RECIPE SUBMITTED BY

Smoky Okie United States icons / following Follow Me
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