Beef Bbq Sandwich Clean Eating Recipes

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:

• 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.

BAKED BARBECUED BEEF SANDWICHES

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.

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.

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.

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 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.

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.

BEEF BBQ SANDWICH - CLEAN EATING

Steps:

• In a medium plastic bag, combine flour, garlic powder and onion powder.
• Add beef and shake bag until beef is evenly coated.
• Refrigerate beef for at least 15 minutes.
• Preheat a medium, non stick sauce pan over medium-high heat.
• When it's hot, lightly mist pan with spray, then add beef.
• Brown beef on all sides about 1 minute per side, then reduce heat to medium. Add broth and liquid smoke.
• When liquid comes to a boil, reduce heat to low (liquid should still be boiling slightly).
• Cover and cook beef, stirring occasionally, for 1 to 1 1/2 hours or until it's very tender. (The pieces should easily fall apart when smashed wit a fork).
• Using a slotted spoon, drain any excess liquid from beef and discard.
• Using a fork, separate pieces so beef is somewhat shredded., then mix in barbecue sauce.
• During the last 5 minutes of cooking the beef, lightly mist a small, nonstick frying pan with spray and place it over medium heat.
• Add onion strips and cook until tender, about 5 minutes.
• Meanwhile, place bun halves, inside down, in a medium, nonstick frying pan over medium heat. Cook until just toasted, about 2-4 minutes.
• Place each bun bottom on a plate.
• Pile 1/4 of beef mixtures onto each bun.
• Top with 1/4 of onion strips.
• Add bun tops and serve immediately.

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.

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.

BBQ BEEF SANDWICH RECIPE

Steps:

• Stack meat on microwaveable plate; top with cheese.
• Microwave on HIGH 30 sec. or until cheese is melted.
• Spread roll with sauce; fill with meat, onions and lettuce.

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.

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 SANDWICHES - CROCK POT

Steps:

• Trim excess fat from beef.
• Cut beef into 4 pieces.
• Place beef in 4-5 quart crock pot slow cooker.
• Mix remaining ingredients except buns, pour over beef.
• Cover and cook on low heat setting 7-8 hours or until beef is tender.
• Remove beef from slow cooker.
• Cut beef into thin slices.
• Stir back into sauce.
• Cover and cook on low heat setting 20-30 minutes longer or until beef is hot.
• Fill buns with beef mixture.
• The leftover beef can be frozen with the sauce if you do not need 12 at one sitting.

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.

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, whisk together the mustard and vinegar, then whisk in 3 tablespoons olive oil.
• Add the coleslaw mix, season with salt and pepper and toss.
• In a large, heavy skillet, heat 1 1/2 tablespoons olive oil over medium-high heat.
• Add half of the steak in a single layer and cook, turning once, until barely pink, about 2 minutes; transfer to a plate.
• Repeat with the remaining 1/2 tablespoon olive oil and steak.
• Return the first batch to the skillet and stir in the barbecue sauce until heated through, 1 to 2 minutes.
• Pile the meat onto the roll bottoms and mound some slaw on top.
• Set the roll tops in place.