Shredded Bbq Beef Hoagies Recipes

CROCKPOT SHREDDED BEEF BARBECUE

Steps:

• Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
• Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
• Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.

SHREDDED BBQ BEEF HOAGIES

Steps:

• Place roast in Dutch oven and add broth, onion and celery.
• Bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender.
• Remove roast and cool slightly.
• Shred meat with two forks.
• Remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid.
• Return the 1 1/2 cups of liquid to Dutch oven, then stir in rest of ingredients.
• Return shredded beef to pan and bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.

SLOW COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• In 4 to 5 quart slow cooker, place onions.
• Place beef on onions.
• In small bowl mix diced tomatoes and tomato paste, pour over beef.
• Cover aand cook on Low heat setting 8 hours.
• Remove beef from cooker, place on cutting board.
• Use 2 forks to pull beef into shreds.
• Return beef to cooker.
• Spoon about 1/2 cup beef mixture onto each bun.
• Top with 1/4 cup cheese.

SLOW-COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• If beef roast comes in netting or is tied, remove netting or strings. In 4- to 5-quart slow cooker, place onions. Place beef on onions. In small bowl, mix diced tomatoes and tomato paste; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Use 2 forks to pull beef into shreds. Return beef to cooker. Spoon about 1/2 cup beef mixture onto each bun. Top each with 1/4 cup cheese.

SHREDDED BEEF BARBECUE

Steps:

• Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

BARBEQUE SHREDDED BEEF

Steps:

• Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
• Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.

SMOKY BRISKET HOAGIES

Steps:

• Put the onions and green bell pepper in a 4 quart slow cooker.
• Cut the brisket across the grain into 3 pieces.
• Put the brisket on top of the vegetables (overlap to fit if needed).
• Mix together the barbecue sauce, chili sauce, and garlic in a bowl.
• Pour sauce over the brisket.
• Cover and cook on LOW for 8-10 hours.
• Remove brisket from slow cooker to a cutting board.
• Using 2 forks, shred the beef.
• Return beef to the slow cooker; stir into the sauce.
• Using a slotted spoon, spoon the beef onto the hoagie buns.
• Have lots of napkins handy.

BALSAMIC BEEF HOAGIES

Steps:

• In a small bowl, mix the first 5 ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast; shred beef with 2 forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through., Spread mayonnaise on buns. Using tongs, place beef on buns; top with tomatoes and basil. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.