Sweet And Savory Pulled Beef Dinner Recipes

SWEET & SAVORY SLOW-COOKED BEEF

Steps:

• Cut roast in half; place in a 6-qt. slow cooker. Combine the barbecue sauce, water, brown sugar, chipotle pepper, Worcestershire sauce, steak sauce, soy sauce and seasonings. Pour over meat., Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls.

SWEET AND SAVORY PULLED BEEF DINNER

Steps:

• Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper., In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.

SWEET AND SAVORY SLOW COOKER PULLED PORK

Steps:

• Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
• The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
• Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
• Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
• Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
• Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

BEEF TACO SALAD

Steps:

• Preheat the oven to 450°F and line a rimmed baking sheet with either a Silpat mat or parchment paper. Set aside.
• Heat a large skillet over medium heat then add the garlic and ground beef. Season with the cumin, chili powder, paprika, onion powder, and 1 teaspoon of chipotle powder, Season with salt and pepper to taste. Mix well to combine.
• Cook, stirring occasionally until the meat is browned, about 8-10 minutes. Be sure to break up the beef into small chunks with a spatula while stirring.
• While beef is browning, arrange strips of tortilla on the prepared baking sheet. brush lightly with 1 tablespoon of olive oil. Place in oven until crispy - about 6-8 minutes.
• Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat, drain excess fat from skillet, and set aside.
• In a large salad bowl, combine the lettuce, avocado, corn, tomatoes, and onion. Sprinkle with remaining olive oil, chipotle, and fresh lime juice. Liberally season to taste with black pepper and salt, then toss to combine.
• To serve, transfer salad to platter and top with the seasoned beef black bean mixture, the Mexican Cheese, and tortilla strips.