Incredible Shredded Barbecued Beef Food

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.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

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.

SHREDDED BARBECUED BEEF

Steps:

• In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.

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!

INCREDIBLE SHREDDED BARBECUED BEEF

Steps:

• In a Dutch oven, brown roast on all sides in 1 tablespoon oil.
• Meanwhile, in a large saucepan, saute onions in remaining oil until tender.
• Add remaining ingredients except rolls; bring to a boil.
• Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally,.
• Pour over roast.
• Cover and bake at 325 degrees for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender.
• Remove roast; shred with a fork and return to sauce.
• Serve on rolls.
• To freeze: Prepare as directed. Allow to cool and place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
• To serve: Thaw in fridge and reheat on stovetop.

SHREDDED BARBECUED BEEF

Steps:

• Place chuck roast in a slow cooker.
• Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast.
• Cover and cook on low 8-10 hours or on high 4-5 hours.
• Remove chuck roast from slow cooker; shred meat with fork. Place shredded meat back in slow cooker. Stir meat to evenly coat with sauce.
• Spoon meat onto sandwich buns and top with additional barbecue sauce, if desired.

BARBECUED SHREDDED BEEF

Steps:

• Preheat oven to 275 degrees (135 degrees C).
• Place roast in a large roasting pan and scatter chopped onions over.
• In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
• Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
• When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

SHREDDED BARBECUED BEEF

Steps:

• Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
• Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
• Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
• Season beef with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
• Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
• Season with salt and pepper to taste.
• Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
• Serve with remaining sauce.