BBQ BEEF SANDWICHES
Here is a recipe for stove top cooked barbecue beef that just uses a few simple ingredients you probably have on hand. You can easily pop it all into a crock pot to cook too.
Provided by Karen Ciancio
Categories Main Course
Time 7h5m
Number Of Ingredients 7
Steps:
- Place the beef roast into a pot, either a stove top pot or slow cooker.
- In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef
- Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours.
- To bake the bbq beef in the oven, set the oven temperature to about 300ºF. Place everything in the pot as directed above, then pop the pot into the heated oven and bake for several hours.
- When it is well cooked and very tender, remove the beef from the pot. You can either cut the meat into thin slices or shred it with two large forks. Put the shredded or sliced beef back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot.
- Fill your favorite buns with the barbecue beef.
Nutrition Facts : Calories 404 kcal, Carbohydrate 42 g, Protein 26 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 78 mg, Sodium 574 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
BARBECUED ROAST BEEF SANDWICHES
A roast beef sandwich with barbecue sauce goes together like apple pie topped with ice cream. Enjoy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
- Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 550 mg, Sugar 9 g, TransFat 1 g
BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
TING-TOWN BARBEQUE BEEF SANDWICH
This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.
Provided by Xoloitzcuintli
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h40m
Yield 16
Number Of Ingredients 15
Steps:
- To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
- Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
- About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
- To serve, dip the flat sides of hamburger buns into the sauce and top with meat.
Nutrition Facts : Calories 355 calories, Carbohydrate 35.3 g, Cholesterol 51.6 mg, Fat 15.1 g, Fiber 1.7 g, Protein 17.5 g, SaturatedFat 5.6 g, Sodium 801 mg, Sugar 9.9 g
A&W BBQ BEEF SANDWICHES (COPYCAT RECIPE) RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 6
Steps:
- Combine all ingredients in 2 1/2 quart baking dish. Cover tightly and bake at 375 degrees F for 45 minutes or till piping hot. Fill 8 hamburger buns and serve at once.
BAKED BARBECUED BEEF SANDWICHES
I've been making this recipe for years, and it never fails to win big grins from family and guests. The meat is tender, and the sauce is tangy with a little kick. -Lynn Henderson, Powell, Ohio
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic and remaining salt and pepper; pour over meat. , Cover and bake 2-1/2 to 3 hours or until meat is tender. Remove roast; let stand 5 minutes before slicing, Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls.
Nutrition Facts : Calories 412 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1050mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
ANNS BBQ ROAST BEEF SANDWICH
posted for safe keeping and so that my family can look at my recipes across country easily. I do not measure these ingredients I use deli sliced roast beef ( you could use leftover roast for this recipe too) , onion thinly sliced, BBQ sauce till the meat has a thin layer of sauce and cheese ( either Swiss slices or shredded mozarella ) to my liking. I added measurements to be able to post this recipe.
Provided by Candle Lover
Categories Lunch/Snacks
Time 25m
Yield 1 loaf, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap in foil and bake 350 till hot and cheese is melted (10 - 15 min).
- I slice into 4 pieces and serve.
- Great served with a bowl of soup or salad.
Nutrition Facts : Calories 795.8, Fat 15.2, SaturatedFat 5.1, Cholesterol 51.3, Sodium 1755.3, Carbohydrate 123.4, Fiber 7.4, Sugar 2.5, Protein 38.9
JOHN MADDEN'S BBQ BEEF SANDWICHES
Zesty and tangy! From "John Madden's Ultimate Tailgating"... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just 'cause they're soooo good. Cook time doesn't include preparation of the roast.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or small soup pot, brown onions in butter until tender.
- Add all other ingredients including cooked and shredded beef.
- Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
- (I can't vouch for the crock pot method, but stovetop works just fine!).
- Serve on buns or rolls.
Nutrition Facts : Calories 341.1, Fat 10.2, SaturatedFat 4.7, Cholesterol 119.9, Sodium 1483.7, Carbohydrate 26.6, Fiber 1, Sugar 22.4, Protein 38.4
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