Bar B Que Shredded Beef Recipes

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

Steps:

• Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until meat is tender., Remove beef and cool slightly. Discard all but 1/2 cup cooking juices; whisk barbecue sauce into cooking juices. Shred meat with two forks; return to slow cooker and mix well. Heat through. Serve about 1/3 cup meat mixture on 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.

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.

BBQ BEEF SANDWICHES

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.

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.

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:

• Place roast, onions, celery, garlic and water in a large pot. Bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
• Remove from liquid, saving about 1 cup of liquid, and cool slightly. Shred roast and add to the remaining liquid. Add all remaining ingredients and cook uncovered for 1 hour.
• Serve on buns with coleslaw.

BARBECUED SHREDDED BEEF

Steps:

• Preheat oven to 275 degrees (135 degrees C).
• Place roast in a large roasting pan and scatter chopped onions over.
• In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
• Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
• When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

BARBECUE BEEF FOR SANDWICHES

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

SLOW COOKER BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

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.

SHREDDED ROAST BEEF POBOYS

Steps:

• .Wash Roast in cold water.
• Season roast lightly with your seasoning of choice then place it in a hot skillet and brown on each side! (Do not season to much as the beefer upper is pretty salty already).
• Place the roast in a large crockpot and pour the whole 4 oz bottle of B-V The Beefer Upper Broth and Sauce on top of the roast!
• Pour enough water in the crock pot to cover the roast completely.
• Cook for 8 hours on medium heat.
• Remove roast from the crock pot and remove the fat and shred with a fork.
• Pour gravy into a medium pot and add mixture of cornstarch and water to the gravy and simmer until desired consistency! ( make sure that you mix the cornstarch and water in a cup before pouring and be sure not to add to much because it will make the gravy slimy if you do).
• After the gravy is ready add your shredded roast!
• If you choose to add barbq sauce do not use all the gravy as it will be to watery.

BAR B QUE SHREDDED BEEF

Steps:

• Brown roast in a Dutch oven. Combine all other ingredients in a bowl and pour over roast in Dutch oven.
• Simmer or bake in 325 degrees oven for 2 1/2 - 3 hours.
• Slice or shred beef and return to sauce. Tastes better the next day or after being frozen.

LEFTOVER ROAST BEEF BAR-B-QUE SANDWICH FILLING

Steps:

• Shred or cut roast into thin slices (I shred).
• Mix enough bar-b-que sauce to make moist.
• Put into bowl with a lid.
• Refrigerate overnight or freeze.
• When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot.
• Serve on buns with sliced onion and pickles.