24 HOUR CROCK POT BARBECUE
I haven't made this, it comes from The Best from South Caroliner Cookbook, which I received in a swap. I don't even have a crock pot, but this does look really good and I know some of you are always looking for crock pot recipes. Leftovers will freeze. Good with coleslaw and corn on the cob.
Provided by Latchy
Categories One Dish Meal
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- The night before serving, put 1 sliced onion in crock pot.
- Add meat, water and cloves.
- Top with 1 sliced onion.
- Cover and cook on low 10-12 hours, or until the meat falls off the bone.
- Drain contents of crock pot in a colander.
- Remove bone and fat from meat.
- Discard onions and cloves.
- Return meat to crock pot.
- Add chopped onion, barbecue sauce and Tabasco pepper sauce.
- Cover and cook remainder of day on low, or 1-3 hours on high.
- Serve on warm buns.
Nutrition Facts : Calories 554.3, Fat 36.9, SaturatedFat 12.6, Cholesterol 161, Sodium 610.5, Carbohydrate 11.4, Fiber 1.3, Sugar 4, Protein 41.5
DELICIOUS 24 HOUR CROCK POT ROAST
Moist and delicious every time, this beef pot roast is done to perfection without much effort at all!
Provided by MelissaWC
Categories One Dish Meal
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.
- Place in crock pot, cover with entire can of french onion soup.
- Set on Low, leave to cook overnight.
- About 6-7 hours prior to mealtime, add baby carrots.
- About 3 hours prior to mealtime, add red potatoes.
- About 15 minutes before mealtime, turn off crock pot and remove meat and vegetables to serving platter and cover with foil.
- Pour liquid into a 2 quart sauce pot and heat on medium.
- Add 1/2 cup low fat milk and stir.
- Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistency is reached. Pour into gravy dish or bowl and serve with platter.
24 HOUR BRISKET
Don't worry, this brisket isn't as hard as it sounds, though it does cook for 24 hours in the oven. Perfect for a dinner party or holiday. Smells sooo good in the oven.
Provided by Shelby
Categories Meat
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200.
- Place brisket in baking dish, fat side up.
- Pour coffee over brisket, seal or cover and bake for 24 hours.
- Remove from oven, scrape off fat and throw away. Throw away all liquids and fat products from pan. Mix sauce and pour over top of brisket and bake for one more hour.
- Let cool, and enjoy :].
- To freeze: Place in a rigid container and freeze.
- To heat: Reheat in a microwave on high until heated through for a quick meal!
Nutrition Facts : Calories 379.7, Fat 11.9, SaturatedFat 4.2, Cholesterol 151.9, Sodium 827.1, Carbohydrate 20.3, Fiber 0.2, Sugar 18.2, Protein 49.7
EASY CROCK POT BARBECUE ROAST (ONLY 5 INGREDIENTS!)
This is such an easy recipe. I usually throw it in the crock pot but I have made it in the oven as well. I serve it on noodles that I've boiled on the stove in the leftover "sauce". It's a good variation when you're sick of having a basic roast with gravy and mashed potatoes. I hope you like it!
Provided by Covelli
Categories Roast Beef
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- So easy -- just throw the barbecue sauce in a crock pot or in a dutch oven, along with the garlic and soup mix.
- Place the roast in the crock pot or pan and add some water (you can brown the roast if you prefer but it's not needed if you're short on time).
- Cook on low in the crock pot for about 8 hours or on high for 4-5 until it starts to fall apart.
- I usually then take the roast out of the crock pot and pour the remaining liquid into a sauce pan, add a little water and throw some egg noodles into the pan and cook until they are cooked through.
- *If you're going to cook the roast in the oven, I'd suggest cooking it at a low temp all day and I'd check the liquid periodically to make sure it doesn't dry out.
SLOW COOKER BARBEQUE
This is an old recipe my mom used to make for us kids. It is so good it almost melts in your mouth! Serve on sub rolls.
Provided by Brandy
Categories 100+ Everyday Cooking Recipes
Time 9h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 23.3 g, Cholesterol 73.6 mg, Fat 17.9 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 7 g, Sodium 895.2 mg, Sugar 16.6 g
CROCK POT TEXAS BEEF BARBECUE
Make and share this Crock Pot Texas Beef Barbecue recipe from Food.com.
Provided by bmcnichol
Categories Roast Beef
Time 8h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cut roast in half and place in crockpot.
- Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings and pour over roast.
- Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat and shred with forks and return to slow cooker and heat through.
- Spoon 1/2 cup meat mixture onto each roll.
Nutrition Facts : Calories 388.3, Fat 12.3, SaturatedFat 3.9, Cholesterol 73.8, Sodium 606.9, Carbohydrate 38.7, Fiber 1.5, Sugar 9.1, Protein 29.3
SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.
Provided by Ly
Categories Everyday Cooking
Time P1DT1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
- Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
- After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g
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