Slow Cooker 4th Of July Chuck Roast Barbecue 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 CHUCK ROAST BARBECUE

Steps:

• Chop onions and place in bottom of 4 quart slow cooker.
• Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
• Mix cola, Worcestershire sauce, vinegar and minced garlic.
• Reserve 1/2 cup for use later, and pour the rest over the meat.
• Cover and cook on high for 6 hours or on low for 10 hours.
• When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
• Discard cooking liquid in slow cooker.
• Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
• Meanwhile, shred roast with two forks.
• When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

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 BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

SLOW-COOKER BEEF AND PORK BARBECUE SANDWICHES

Steps:

• Cut beef and pork into 3-inch pieces. Place beef, pork and remaining ingredients except tomato paste and buns in 4- to 5-quart slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef and pork from cooker, using slotted spoon; place on cutting board. Strain liquid in cooker and return cooked vegetables to cooker. Shred meat, using 2 forks. Return meat to cooker. Stir in tomato paste. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot. To serve, spoon 1/3 cup meat mixture into each bun.

SLOW COOKER 4TH OF JULY CHUCK ROAST BARBECUE SANDWICHES

Steps:

• Place roast in a 3 1/2 or 4 quart electric slow cooker; add onion.
• Combine cola and next 7 ingredients; cover and chill 1 cup sauce.
• Pour remaining sauce over raost.
• Cover with lid; cook on High for 1 hour.
• Reduce heat to Low; cook 8 hours or until roast is very tender.
• If time doesn't permit, you can omit cooking it on High for 1 hour.
• Just add two hours to the Low cooking time.
• Remove roast with chopped onion from cooker using a slotted spoon and shred meat with 2 forks.
• Combine reserved sauce, ketchup and butter in a saucepan; cook over medium heat, stirring constantly, until thoroughly heated.
• Pour sauce over shredded meat, stirring gently.
• Spoon meat mixture on buns.