Slow Cooker Shredded Beef Sandwiches 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.

SLOW COOKER SHREDDED BARBECUE BEEF SANDWICHES

Steps:

• In a mixing bowl combine all ingredients except for the beef roast; whisk to fully combine.
• Add the beef roast to a 6-7 quart oval slow cooker (it can also be cut in half and placed in a round slow cooker). Pour the sauce over the roast and turn the roast to coat fully.
• Place the lid on the slow cooker and cook for 8 hours on LOW. When the meat is cooked, skim any fat from the surface of the liquid and discard. Using two forks, scrape the roast to shred it. Serve on buns or rolls. Extra portions can be combined with the sauce and stored in the refrigerator or frozen.

DRIP BEEF SANDWICHES

Steps:

• Sprinkle the chuck roast with salt and pepper.
• Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
• Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
• Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
• To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.

MIJO'S SLOW COOKER SHREDDED BEEF

Steps:

• Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
• In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder, and dried tarragon; mix together well and rub over the meat.
• In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat.
• Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
• Cook on low setting for 10 hours, or more, if desired.

SLOW-COOKED SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Combine onion, vinegar, bay leaves, salt if desired, cloves and garlic powder; pour over roast. Cover and cook on low for 10-12 hours or until the meat is very tender. Discard bay leaves. Remove meat and shred with a fork. Serve on buns., Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

SLOW-COOKER PULLED-BEEF SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, barbecue sauce, dressing and broth in slow cooker. Add beef; stir to coat.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; skim fat from sauce. Shred beef with 2 forks; stir beef back into sauce. Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun. Cover with tops of buns.

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Place the beef in the slow cooker, then add the consumme, beef broth, worcestershire sauce, onion flakes, and minced garlic. Close the lid, set the cooker to high, and cook 2 hours.
• After 2 hours reduce the cooker to low and cook for approximalty 5 hours.
• In a smal bowl, mix the mayonaise and horseradish. Set aside.
• When the beef is almost ready, sautee the mushrooms in a skillet with a bit of butter or oil until soft.
• Pre-heat oven to 400 degrees
• Remove the beef from the pot and place it in bowl. Pull the meat apart with 2 forks until it is shredded.
• Cut each bun open and lay them on a baking sheet. Spread some of the horseradish sauce on each side of the buns. Then place a large pile of beef on one side of each bun.
• Top the beef with a scoop of mushrooms, then a handful of cheese.
• Place the tray in the oven and bake for about 5-7 minutes until cheese is melted and bubbly.
• Remove the tray from the oven and close each sandwich.
• Whisk the remaining juices in the slow cooker to help emmusify any seperation, then ladle it in to small bowls.
• Cut each sandwich in half and serve with a bowl of the jus for dipping.

SLOW-COOKER FRENCH ONION SHREDDED BEEF SANDWICHES

Steps:

• Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
• In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
• Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
• Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.

SLOW COOKER SHREDDED BEEF

Steps:

• Add all ingredients to slow cooker
• Cover and cook on low for 8 hours or until internal temp of roast reaches 205 degrees F
• Remove from slow cooker and use forks to shred meat

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.

SHREDDED BEEF SANDWICHES

Steps:

• In a 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 7-8 hours or until meat is very 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 and serve.

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining ¼ teaspoon 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. Keep warm.
• Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons 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 the extra cooking liquid on the side for dipping.

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