Barbecue Beef For Sandwiches Recipes

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.

BARBECUE BEEF SANDWICHES

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

SPICY BARBEQUED BEEF SANDWICHES

Steps:

• To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
• Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
• Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

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.

BARBECUE BEEF SANDWICHES

Steps:

• Put the chuck roast in the crock pot. pour the can of coke over the roast, sprinkle the onion salt on top of the roast add the minced garlic and then smother the whole thing with barbecue sauce.
• Cook it on low for 8 - 10 hours. the meat will practically shred itself when you insert a fork into it. Just continue to move the fork around and mix the meat completely with the sauce.

TANGY BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

SWEET & SMOKY BBQ BEEF FOR SANDWICHES

Steps:

• Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
• In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
• Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
• Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
• When the time is up check tenderness. The meat should pull apart with a fork easily.
• Remove the roast from the pan to a plate if it is done.
• The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
• On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
• Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.

SOUTHERN BARBEQUE PULLED BEEF SANDWICHES

Steps:

• Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
• Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
• Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
• Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
• Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
• Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
• Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

JOHN MADDEN'S BBQ BEEF SANDWICHES

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.

ADRIENNE'S OVERNIGHT BARBECUED BEEF SANDWICHES

Steps:

• Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
• Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

BARBECUED ROAST BEEF SANDWICHES

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.

VERY BEST BARBECUE BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.