Shredded Barbecue Beef Melts Recipes

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.

SHREDDED BEEF BARBECUE

Steps:

• Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

SHREDDED BARBECUED BEEF

Steps:

• In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.

BARBECUE BEEF CHEESE MELTS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
• Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
• Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

BARBEQUE SHREDDED BEEF

Steps:

• Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
• Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.

OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS

Steps:

• 1. IF STARTING FROM SCRATCH, HERE'S HOW TO COOK THE CROCK POT BEEF: Place 3 lbs of beef into crock pot with beef broth, water and Italian seasoning. Cook for 10 hours on low. This beef and it's au jus can be used for a number of recipes, including chimichanga filling, tacos, shredded beef nachos, etc.
• 2. With 1-1 1/2 lbs of shredded tender beef remaining in crock pot, remove enough liquid to keep it totally drenched but not too soupy. Put that liquid aside for another use. Add chopped onion, pepper, cilantro and oregano into the crock pot with remaining beef and au jus. Turn crock pot up to high and cook for 40-60 mins.
• 3. Take mixture out of crock pot and place in bowl. Add your BBQ sauce and combine.
• 4. Place heaps of meat mixture onto the lightly toasted rye bread slices. Top with cheese. Broil until cheese melts and is bubbly brown.

CROCKPOT SHREDDED BEEF BARBECUE

Steps:

• Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
• Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
• Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.

SHREDDED BARBECUE BEEF MELTS

Steps:

• Heat oven to 350° F. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread into pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices.
• Bake 5 to 6 minutes or until cheese is melted. Cut into squares.

FOUR-WAY SLOW COOKER SHREDDED BEEF

Steps:

• 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
• 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
• 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
• 4.Recipe Variations:
• Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
• BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
• Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
• Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
• Beef. It's What's For Dinner