Slow Cooker Shredded Beef Buns Recipes

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Place the beef in the slow cooker, then add the consumme, beef broth, worcestershire sauce, onion flakes, and minced garlic. Close the lid, set the cooker to high, and cook 2 hours.
• After 2 hours reduce the cooker to low and cook for approximalty 5 hours.
• In a smal bowl, mix the mayonaise and horseradish. Set aside.
• When the beef is almost ready, sautee the mushrooms in a skillet with a bit of butter or oil until soft.
• Pre-heat oven to 400 degrees
• Remove the beef from the pot and place it in bowl. Pull the meat apart with 2 forks until it is shredded.
• Cut each bun open and lay them on a baking sheet. Spread some of the horseradish sauce on each side of the buns. Then place a large pile of beef on one side of each bun.
• Top the beef with a scoop of mushrooms, then a handful of cheese.
• Place the tray in the oven and bake for about 5-7 minutes until cheese is melted and bubbly.
• Remove the tray from the oven and close each sandwich.
• Whisk the remaining juices in the slow cooker to help emmusify any seperation, then ladle it in to small bowls.
• Cut each sandwich in half and serve with a bowl of the jus for dipping.

MIJO'S SLOW COOKER SHREDDED BEEF

Steps:

• Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
• In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder, and dried tarragon; mix together well and rub over the meat.
• In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat.
• Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
• Cook on low setting for 10 hours, or more, if desired.

SLOW-COOKER SHREDDED BEEF BUNS

Steps:

• Place steak in slow cooker; top with next 3 ingredients. Pour combined barbecue sauce and seasoning over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return meat to slow cooker; stir to coat with sauce.
• Top each bun half with meat mixture.

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Sear pot roast in a cast iron pan on all sides.
• Cook pot roast in a crockpot on high for 6 hours or on low for 12 hours.
• Slice the onion. Add olive oil to a non-stick pan over medium-low heat and add toss in the onions to coat them evenly.
• Cook the onions for 20-25 minutes or until the onions are soft and caramelized.
• Slice the rolls in half and add a pile of shredded beef, caramelized onions, and a couple of slices of swiss cheese.
• You could add condiments if you'd like at this point. Enjoy!

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.

PULLED BEEF BAO BUNS RECIPE

Steps:

• Make the filling: Preheat the oven to (325°F) 160°C.Season the meat with salt and pepper generously on all sides. Heat 1 tablespoon oil in a large skillet. Brown the joint on all sides over high heat and transfer to a large ovenproof dish.In the same pan heat 2 tablespoons of oil and sauté onions for 5 minutes. Add garlic and sauté for 2 minutes.Add the onions and garlic to the meat, add beef stock, sugar/honey, soy sauce, BBQ sauce and ginger. Cover with an oven proof lid or a foil and bake for 3-4 hours, until the beef is very tender. Open the lid every hour and turn over the beef.Transfer the beef to a clean chopping board and `pull' the cooked beef apart by securing the joint with a fork and shredding the meat with another fork. Place the pulled beef back into the dish and bake, uncovered for 15-20 minutes (this step is optional).Make the buns: in a large bowl or in a bowl of a stand mixer place flour, yeast, sugar, salt and baking powder. Mix. Add milk and oil, whisk until dough is formed. Knead the dough for about 7-8 minutes.Place the dough in a lightly oiled bowl, cover with a plastic wrap and let rise until doubled in size, about one hour.Once the dough has doubled in size, punch the dough gently to resale air bubbles and knead for 1 minute.Roll out the dough into 1/4-inch (1/2cm) thick. Then, using a cookie cutter or a glass, cut 3½-inch (9cm) circles. Gently roll the circle to an ovel shape, then lightly brush the dough with oil and fold. Gently roll/press the buns over the top. Take the leftover dough and repeat the process.Place the buns on a parchment paper squares. Then place the buns in the steamer. Cover and let rise for 20-30 minutes.Cook the buns: in a large pan or a wok bring water to a boil. Place the steamer in the pan with the boiling water and cover with a lid. Steam the bao buns for 10 minutes, then turn the heat off and leave the buns in the steamer, covered for 2-3 minutes.Make pickled veggies (optional): in a small saucepan heat water, vinegar, sugar, salt, until the sugar has dissolved. Allow to cool, then pour the liquid over the veggies, seal and refrigerate for at least 4 hours or overnight. I would recommend making this step a day ahead. Frequently asked questions:WHAT IS THE BEST BEEF FOR PULLED/SHREEDED BEEF?When it comes to slow cooker meat, there is no need to buy expensive meat cuts. The most popular meat cuts for slow cooker pulled beef are brisket, flank, skirt, chuck roast. My best tip for you is to ask your butcher what for the recipe you are planning to make.HOW TO MAKE THE BEST STEAMED BAO BUNS?Steamed buns may seem like a complicated recipe to execute, but it much easier than you think. Before you start, make sure you read the recipe from beginning to end. Prepare your steamer. You can buy a high-quality bamboo steamer here: bamboo steamer. Make sure you are using parchment paper. Do not over proof the buns un the second proofing. Usually 20 minutes is enough (depends on room temperature). Wrap the lid with kitchen towel to prevent from dripping over the buns.HOW TO STORE STEAMED BUNS?Steam the buns, then let them cool completely. Placed cooled buns on a baking sheet and transfer to the freezer for 1 hour. After one hour they should harden slightly. Place then in a freezer container or a bag and store in the freezer for up to 1 month. When ready to serve steam the buns for 4-5 minutes and serve.

SLOW-COOKED SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Combine onion, vinegar, bay leaves, salt if desired, cloves and garlic powder; pour over roast. Cover and cook on low for 10-12 hours or until the meat is very tender. Discard bay leaves. Remove meat and shred with a fork. Serve on buns., Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

BARBECUE SHREDDED BEEF

Steps:

• Add the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chipotle powder, and parsley to a small bowl and stir to combine. Remove 1 tablespoon of dry rub and set aside for later.
• Coat all sides of the chuck roast with the mustard.
• Liberally coat the roast in the dry rub. You may not need all of the rub. Store any excess in a covered container for another use.
• Place roast in a slow cooker on low for 8 hours.
• Shred the meat with two forks and transfer to a large skillet. Sprinkle with reserved tablespoon of dry rub and add barbecue sauce.
• Cook over medium heat for 5 minutes, stirring often.
• Serve on sandwich buns with pickles, if desired.

SLOW COOKER SHREDDED BEEF (BBQ PULLED BEEF)

Steps:

• Make a spice rub by mixing together garlic powder, ginger powder, onion powder, paprika, cumin powder, salt, pepper on top.
• Rub this spice mixture all over the roast.
• Place the chuck roast in a greased slow cooker (6 quart or larger).
• Add broth, Worcestershire sauce, liquid smoke, half the bbq sauce on top of the roast. Don't mix.
• Cover and cook on Low heat for 8-10 hours or until roast is super tender.
• If there is too much liquid in the crockpot, you can discard half of it. Just scoop it with a ladle and toss it in the sink.
• Use two forks to shred the meat.
• Mix in remaining bbq sauce. Enjoy!

SLOW COOKER SHREDDED BEEF

Steps:

• Add all ingredients to slow cooker
• Cover and cook on low for 8 hours or until internal temp of roast reaches 205 degrees F
• Remove from slow cooker and use forks to shred meat

SLOW COOKER PULLED BEEF RECIPE

Steps:

• Place all the ingredients in the slow cooker except the beef. Mix until well combined.
• Add the beef, and baste with the marinade.
• Cook on low for 8-10 hours.
• Remove the beef from the slow cooker and place it to the side.
• Gently remove the fat from the beef and shred using two forks.
• Remove excess fat from the slow cooker by gently ladling it out. Pour the remaining marinade over the shredded beef.
• Serve & enjoy.