Slow Cooker Root Beer Barbecue Beef Sandwiches Food

SLOW-COOKER ROOT BEER BARBECUE BEEF SANDWICHES

Steps:

• In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
• Cover; cook on Low heat setting 10 to 12 hours.
• About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
• Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

ROOT BEER BARBECUE BEEF SANDWICHES

Steps:

• In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
• Cover; cook on Low heat setting 10 to 12 hours.
• About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
• Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

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.

PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
• Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
• Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.

PORK SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender. , In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with 2 forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

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.

ROOT BEER PULLED PORK SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW COOKER ROOT BEER CHICKEN SANDWICHES

Steps:

• Place chicken inside a slow cooker and pour the root beer over the meat. Cook on Low until meat easily shreds, 6 to 8 hours.
• Drain off the cooking liquid and use meat claws, two forks, or a large spoon to break the meat apart. Stir in barbeque sauce. Keep warm in the slow cooker until ready to serve.
• Place meat onto hamburger buns and serve drizzled with more barbeque sauce if desired.

VERY BEST BARBECUE BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.