Shredded Barbecue Beef Melts 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.

SHREDDED BARBECUE BEEF MELTS

Steps:

• Heat oven to 350° F. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread into pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices.
• Bake 5 to 6 minutes or until cheese is melted. Cut into squares.

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.

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.

BBQ PATTY MELT RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add onions; cook 8 min. or until golden brown, stirring frequently and adding barbecue sauce the last few minutes. Remove onions from skillet; set aside. Carefully wipe skillet clean with paper towel.
• Shape meat into 4 (1/2-inch-thick) patties. Add to skillet; cook on medium heat 4 to 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
• Fill toast slices with burgers and onions to make 4 sandwiches.

SHREDDED BARBECUE BEEF

Steps:

• Place roast, bouillon cubes, spices and tomato paste in Dutch Oven. Cover with water. Bring to a boil; simmer covered for four hours.
• Uncover and simmer four more hours.
• Add barbecue sauce and cook uncovered until tender and falling apart. Remove bones and fat. Shred what has not fallen apart and serve on buns.

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 BARBECUE BEEF

Steps:

• Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until meat is tender., Remove beef and cool slightly. Discard all but 1/2 cup cooking juices; whisk barbecue sauce into cooking juices. Shred meat with two forks; return to slow cooker and mix well. Heat through. Serve about 1/3 cup meat mixture on each roll.