Crock Pot Bbq Beef Sandwiches Recipes

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.

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
• For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

SLOW-COOKER PULLED-BEEF SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, barbecue sauce, dressing and broth in slow cooker. Add beef; stir to coat.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; skim fat from sauce. Shred beef with 2 forks; stir beef back into sauce. Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun. Cover with tops of buns.

SLOW-COOKER SMOKY BARBECUE BEEF SANDWICHES

Steps:

• In 12-inch nonstick skillet or Dutch oven, brown ground beef over medium heat 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well.
• In 3 1/2- to 4-quart slow cooker, mix cooked ground beef and remaining ingredients except buns.
• Cover; cook on Low heat setting 4 to 6 hours.
• To serve, stir beef mixture. Spoon 1/2 cup beef mixture into each bun.

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.

CROCKPOT BARBECUE BEEF SANDWICHES

Steps:

• Place the beef roast in the crockery insert of the slow cooker . If the roast is quite large, cut it in half or into quarters.
• In a bowl, combine the ketchup, brown sugar , vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. Stir to blend thoroughly then pour over the roast.
• Cover the pot, and cook on low for 8 to 10 hours.
• Remove the roast, and shred the beef, discarding excess fat. Return the beef to the slow cooker, and stir to coat well with the sauce.
• Spoon the shredded barbecue beef over toasted sandwich buns , and serve with your favorite barbecue sauce, if desired.

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
• Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
• Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
• Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

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.

CROCK POT BBQ 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.