Dilly Beef Sandwiches Recipes

DILLY BEEF SANDWICHES

Steps:

• Rub roast with black pepper, and place in a slow cooker.
• Add whole pickles and brine, onion wedges, garlic cloves, and Worcestershire all remaining ingredients, and stir to combine.
• Cover, and cook over low heat for 8-9 hours or until meat is tender.
• Remove roast from slow cooker, and strain out and discard solids, reserving the liquid.
• After meat has cooled enough to handle, shred the meat, removing any excess fat.
• Return to sauce in crckpot, and heat through.
• Using a slotted spoon, fill each bun with about 1/2 cup of the meat mixture.
• Top with a slice of onion.
• Serve with pickles and other condiments as desired.
• These sandwiches really don’t need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.

CROCK POT DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3 quart or larger crock pot.
• Add pickles with juice, chili sauce and garlic.
• Cover and cook on low 7 to 9 hours or until beef is tender.
• Discard pickles.
• Remove roast.
• When cool enough to handle, shred the meat.
• Return meat to sauce and heat through.
• Using slotted spoon, fill buns with desired amount.

DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.

CROCK POT DILLY BEEF FOR SANDWICHES

Steps:

• Place beef in slow cooker, cutting in half if necessary.
• Add all other ingredients.
• Cover.
• Cook on low about 8 hours, or until beef is tender.
• Discard pickles.
• Remove roast from broth.
• When cool enough to handle, shred the meat.
• Return meat to the sauce and heat through.
• Serve on hamburger buns.

DILLY BLUE BEEFWICHES

Steps:

• Heat oven to 450°. Stir Bisquick mix, milk and dill weed until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2-inch round cutter dipped in Bisquick mix. Place 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until golden brown. Cool at least 5 minutes. Split biscuits in half. Spread slightly less than 1 teaspoon blue cheese dressing on bottom half of each biscuit. Top with folded slice of roast beef and lettuce leaf. Add biscuit top.

CROCK POT DILL PICKLE BEEF FOR SANDWICHES

Steps:

• Place beef chunks in a crock pot.
• Top with remaining ingredients in the order listed.
• Cook on LOW 8-10 hours.
• Pull beef into shreds using 2 forks.