Crockpot Shredded Beef Barbecue Food

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 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 BARBECUE BEEF

Steps:

• Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender., Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls.

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

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.

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.

SLOW COOKER SHREDDED BEEF

Steps:

• In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. , Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.

SHREDDED BBQ BEEF

Steps:

• Preheat the oven to 325°.
• In a small bowl mix together all the BBQ Seasoning ingredients. Expert Tip - make sure all the brown sugar clumps are separated before moving on.
• Reserve 2 tbsp of the BBQ Seasoning and set aside.
• Pat the beef dry with paper towels. Then cut it into 3 inch chunks. Discard any large pieces of white fat.
• Season all sides of the beef with the BBQ Seasoning.
• In a large pot (that has a lid, like a Dutch oven) whisk together the beef broth, Worcestershire and tomato paste. Add the onions and garlic to the pot.
• Place the seasoned beef pieces on top of the onions in the pot.Expert Tip- mop up any excess seasoning with the beef pieces before placing in the pot.
• Pop the lid on and place in the preheated oven for 3 hours, until the beef shreds easily.Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.
• Remove the beef pieces from the pot, place on a rimmed baking sheet and shred with 2 forks.Remove any large pieces of fat you may come across.
• Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef. The actual braising liquid is discarded in this recipe. It can tend to be quite greasy and would also make your bbq beef greasy.
• Sprinkle 1/2 of the reserved BBQ Seasoning over the shredded beef and toss to coat. Give it a taste and add more seasoning to your liking.
• Mix the beef with 1/2 cup of your favorite BBQ Sauce.
• Serve the Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles and/or cheese.... whatever toppings you like!

TANGY SWEET SHREDDED BEEF BARBECUE

Steps:

• Combine all ingredients in dutch oven or other large pot and cook at low heat allowing to simmer slowly for about 4 hours, turning meat and stirring occasionally (If making in crock pot, cook on high for 5 to 6 hours).
• Remove meat and shred with fork, discarding fat.
• Put the meat back into the liquid and simmer for about 30 more minutes.
• (If using crock pot just turn to low until ready to serve) Serve on your favorite buns or rolls.

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.

SLOW COOKED BARBECUE BEER BEEF

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

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.

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.

SLOW COOKER SHREDDED BEEF (BBQ PULLED BEEF)

Steps:

• Make a spice rub by mixing together garlic powder, ginger powder, onion powder, paprika, cumin powder, salt, pepper on top.
• Rub this spice mixture all over the roast.
• Place the chuck roast in a greased slow cooker (6 quart or larger).
• Add broth, Worcestershire sauce, liquid smoke, half the bbq sauce on top of the roast. Don't mix.
• Cover and cook on Low heat for 8-10 hours or until roast is super tender.
• If there is too much liquid in the crockpot, you can discard half of it. Just scoop it with a ladle and toss it in the sink.
• Use two forks to shred the meat.
• Mix in remaining bbq sauce. Enjoy!

FOUR-WAY SLOW COOKER SHREDDED BEEF

Steps:

• 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
• 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
• 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
• 4.Recipe Variations:
• Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
• BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
• Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
• Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
• Beef. It's What's For Dinner