Crock Pot Spicy Roast Sandwiches Recipes

SLOW-COOKER MISSISSIPPI ROAST SANDWICHES

Slow-Cooker Mississippi Roast Sandwiches image

Just a few flavorful ingredients turn this simple slow-cooker pot roast into a memorable sandwich filling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h20m

Yield 8

Number Of Ingredients 10

Ingredients

1 boneless beef chuck roast (2.5 lb), trimmed of excess fat
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 envelope (1 oz) ranch salad dressing & seasoning mix
4 tablespoons butter
1/2 cup sliced pepperoncini peppers (bottled Italian peppers)
8 hoagie buns, toasted if desired

Steps:

Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
In small bowl, beat broth and ranch dressing mix with whisk.
Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add butter and pepperoncini. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours or until beef is tender.
Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 1 g

SLOW-COOKER POT ROAST SANDWICHES

Slow-Cooker Pot Roast Sandwiches image

These hearty, BBQ-sauced sandwiches are made with shredded extra-lean beef pot roast that's been simmered to tender, juicy perfection in the slow cooker.

Provided by My Food and Family

Categories Home

Time 6h15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup water
1 env. (1 oz.) onion soup mix
1 extra-lean boneless beef pot roast (2 lb.)
1/2 cup KRAFT Original Barbecue Sauce
8 lettuce leaves
8 sesame seed sandwich rolls, split

Steps:

Mix dressing, water and soup mix in saucepan; bring to boil. Pour dressing mixture over roast in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove meat from slow cooker; shred with fork. Return to slow cooker. Add barbecue sauce; stir to evenly coat meat with sauce.
Fill rolls with meat mixture and lettuce.

Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g

CROCK-POT SHREDDED BEEF SANDWICHES

Crock-Pot Shredded Beef Sandwiches image

I've seen quite a few other recipes on here like this one, but they all have Italian dressing in them. Which I was a little weirded out by so I didn't want to use it. I came across this recipe in a Taste Of Home book and figured I'd give it a try. Please note that it IS a spicy meal. If you have a hard time dealing with normal black pepper or mild salsa you probably will not like this. I like mild salsa but too much of it burns my mouth and black pepper bothers me too sometimes. I COULD deal with this (by NOT eating any of the peppers), and I liked it, but it is very spicy to someone like me.

Provided by KinMa

Categories One Dish Meal

Time 8h10m

Yield 10-12 small subs, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
1 (3 1/2-4 lb) boneless beef chuck roast
1/4 cup water
1 3/4 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 large onion (sliced and quartered)
10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)

Steps:

Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
Cut roast into large chunks. I cut mine into thirds and then split those in half.
Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
In a small bowl, combine the seasonings and sprinkle half over the meat.
Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
Layer the last 1/3 of meat and cover with remaining seasonings.
NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
Cover and cook on low for 8-9hrs or until meat is tender.
Once done shred with forks and using a slotted spoon put on rolls.
NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

Nutrition Facts : Calories 1468.2, Fat 84, SaturatedFat 32.3, Cholesterol 273.9, Sodium 2694.1, Carbohydrate 84.3, Fiber 5.3, Sugar 7.1, Protein 88.5