Shredded Beef Sandwiches Crock Pot Food

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.

CROCK POT SHREDDED BEEF SANDWICHES

Steps:

• In a slow cooker, combine beef, green peppers and onions.
• In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire and mustard.
• Stir into meat mixture.
• Cover and cook on high for 7 to 8 hours or until meat is tender.
• When done, skim fat from cooking juices.
• Shred beef, using 2 forks or kitchen shears.
• Use slotted spoon to place beef mixture on each bun (about 1/2 cup).

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.

CROCK-POT SHREDDED BEEF SANDWICHES

Steps:

• Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
• Cut roast into large chunks. I cut mine into thirds and then split those in half.
• Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
• In a small bowl, combine the seasonings and sprinkle half over the meat.
• Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
• Layer the last 1/3 of meat and cover with remaining seasonings.
• NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
• Cover and cook on low for 8-9hrs or until meat is tender.
• Once done shred with forks and using a slotted spoon put on rolls.
• NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

HALF-TIME SHREDDED BEEF SANDWICHES

Steps:

• In Dutch oven, place beef, onion, garlic, salt and pepper.
• Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low.
• Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender.
• Remove beef from cooking liquid; cool slightly.
• Meanwhile skim fat from cooking liquid, if necessary.
• Trim and discard excess fat from cooked beef.
• Shred beef with 2 forks.
• In Dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened.
• Add shredded beef; mix well.
• Continue to cook until thoroughly heated, stirring occasionally.
• Place equal amounts of beef mixture on bottom half of each bun.
• Sprinkle with green onions and close with top half of bun.
• Serve with additional steak sauce, if desired.
• Makes 12 servings (serving size: 1 sandwich).

SHREDDED BEEF SANDWICH (CROCK POT)

Steps:

• 1. Gather ingredients. I used almost a 4 pound rump. So I doubled the ingredients.
• 2. In a medium bowl, combine cola, worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside.
• 3. In a nonstick skillet, brown meat in oil on all sides.
• 4. Place onion in 3 quart. slow cooker. Top with meat. pour half of cola mixture over the meat. Cover and cook on low for 6 - 8 hours. Mine us usually tender after 6 hrs. Cover and refrigerate remaining cola mixture.
• 5. Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid.
• 6. When meat is cool enough to handle, shred with two forks.
• 7. Return meat and onions to slow cooker.
• 8. In a small saucepan, combine ketchup and reserved cola mixture; heat through. Pour over meat mixture and heat through, serve on rolls.
• 9. When I poured the sauce over the meat, I added about 1/2 tsp of garlic powder and 1/2 tsp of onion powder.. These are delicious...Enjoy!!

GLUTEN FREE SHREDDED BEEF SANDWICHES (CROCK POT)

Steps:

• Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
• Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
• Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).

CROCK POT SHREDDED BEEF

Steps:

• Trim chuck roast of any excessive fat.
• Place chuck roast in crock pot.
• Sprinkle dry Italian dressing over meat.
• Add water.
• Cover and cook on low for 8-10 hours.
• Use 2 forks to seperate and shred meat.
• Serve with mashed potatoes, veggies and crispy rolls.
• Also makes great sandwiches, with or without barbeque sauce. Freezes very well.

SHREDDED BEEF SANDWICHES (CROCK POT)

Steps:

• Rinse beef and trim excess fat.
• Put beef in crock pot and reminder of ingredients (through beef broth).
• Cover and cook on low for 8-10 hours.
• Shred meat with forks.
• Return shredded beef to crock pot and serve with sauce.
• Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.

CROCK POT SHREDDED BEEF

Steps:

• Place all ingredients except roast in the crock pot.
• Stir until combined.
• Place roast in sauce.
• Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).