Barbecue Beef Sandwiches Recipes

VERY BEST BARBECUE BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

BISTRO BEEF BARBECUE SANDWICHES

Steps:

• Mix first nine ingredients. Cut roast in half; cut slits in roast and insert garlic. Place in a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until tender, 8-10 hours., Remove beef. Skim fat from cooking liquid. Shred meat with two forks; return to slow cooker and heat through. Serve on rolls with coleslaw.Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

BARBECUE BEEF SANDWICHES

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

BARBECUE BEEF FOR SANDWICHES

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

ZESTY BARBECUE BEEF SANDWICHES

Steps:

• In large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire and liquid smoke.
• Stir in salt, pepper and garlic powder.
• Place chuck roast in a slow cooker.
• Pour ketchup mixture over chuck roast, cover and cook on low for 8-10 hours.
• Remove chuck roast from cooker, shred with a fork and return to slow cooker.
• Stir meat to evenly coat with sauce; continue cooking approximately 1 hour.
• Spoon meat onto toasted buns and top with additional barbecue sauce, as desired.

BARBECUE BEEF SANDWICHES

Steps:

• Put the chuck roast in the crock pot. pour the can of coke over the roast, sprinkle the onion salt on top of the roast add the minced garlic and then smother the whole thing with barbecue sauce.
• Cook it on low for 8 - 10 hours. the meat will practically shred itself when you insert a fork into it. Just continue to move the fork around and mix the meat completely with the sauce.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.