Crock Pot Beef Sandwiches Recipe Recipes Recipe For Shrimp

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Slow Cooker Italian Beef for Sandwiches image

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories World Cuisine Recipes European Italian

Time 12h15m

Yield 10

Number Of Ingredients 11

Ingredients

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Steps:

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

SLOW COOKER AU JUS POT ROAST

Slow Cooker Au Jus Pot Roast image

I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.

Provided by crancherry

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 8h35m

Yield 8

Number Of Ingredients 9

Ingredients

1 (4 pound) boneless beef chuck roast
1 tablespoon Worcestershire sauce, or to taste
1 tablespoon Montreal-style steak seasoning
2 tablespoons olive oil
1 cube beef bouillon
1 cup hot strong black coffee
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano, or to taste
2 teaspoons Worcestershire sauce, or to taste

Steps:

Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
Set cooker to Low and cook until meat is tender, 8 to 10 hours.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 2.8 g, Cholesterol 103.4 mg, Fat 29 g, Fiber 0.5 g, Protein 26.9 g, SaturatedFat 10.7 g, Sodium 697.8 mg, Sugar 1.5 g

CROCK POT DILLY BEEF SANDWICHES

Crock Pot Dilly Beef Sandwiches image

Delicious beef sandwiches I found on the Taste of Home Website posted by Donna Blakenheim and wanted to share with you all. I doubled the garlic. Nice and easy with great results!

Provided by happynana

Categories One Dish Meal

Time 7h10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 lbs boneless beef chuck roast
1 (16 ounce) jar whole dill pickles, undrained
1/2 cup chili sauce
2 garlic cloves, minced (I doubled)
hamburger bun

Steps:

Cut roast in half and place in a 3 quart or larger crock pot.
Add pickles with juice, chili sauce and garlic.
Cover and cook on low 7 to 9 hours or until beef is tender.
Discard pickles.
Remove roast.
When cool enough to handle, shred the meat.
Return meat to sauce and heat through.
Using slotted spoon, fill buns with desired amount.

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

CROCK POT DILLY BEEF FOR SANDWICHES

Crock Pot Dilly Beef for Sandwiches image

This is very easy and tastes great. I freeze 1/2 and use for another meal - just add BBQ sauce for a different flavor.

Provided by Pat - cook

Categories Lunch/Snacks

Time 8h5m

Yield 10-12 serving(s)

Number Of Ingredients 4

Ingredients

5 lbs beef roast (about)
1 (16 ounce) jar whole dill pickles, undrained
1 (12 ounce) bottle chili sauce
2 garlic cloves, minced

Steps:

Place beef in slow cooker, cutting in half if necessary.
Add all other ingredients.
Cover.
Cook on low about 8 hours, or until beef is tender.
Discard pickles.
Remove roast from broth.
When cool enough to handle, shred the meat.
Return meat to the sauce and heat through.
Serve on hamburger buns.

Nutrition Facts : Calories 622.9, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 1175.2, Carbohydrate 8.8, Fiber 2.6, Sugar 5.2, Protein 42.9

CROCK POT SHREDDED BEEF SANDWICHES

Crock Pot Shredded Beef Sandwiches image

Great shredded beef sandwiches! Especially good with provolone or swiss cheese. Recipe from "Quick Cooking" magazine.

Provided by Fauve

Categories One Dish Meal

Time 7h20m

Yield 14 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 (6 ounce) can tomato paste
1/2 cup brown sugar, packed
1/4 cup cider vinegar
3 tablespoons chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
14 -16 sandwich buns, split

Steps:

In a slow cooker, combine beef, green peppers and onions.
In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire and mustard.
Stir into meat mixture.
Cover and cook on high for 7 to 8 hours or until meat is tender.
When done, skim fat from cooking juices.
Shred beef, using 2 forks or kitchen shears.
Use slotted spoon to place beef mixture on each bun (about 1/2 cup).

Nutrition Facts : Calories 517, Fat 27.3, SaturatedFat 10.5, Cholesterol 101.2, Sodium 726, Carbohydrate 35.7, Fiber 2.8, Sugar 13.5, Protein 31.1