Tangy Barbecue Beef Sandwiches Slow Cooker Food

TANGY BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

TANGY BARBECUE SANDWICHES

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. , Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.

SLOW-COOKER TANGY BARBECUED BEEF SANDWICHES

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except buns.
• Cover; cook on Low heat setting 5 to 6 hours, stirring occasionally. Cut off top of each bun; pull some of bread out of each bun. Fill buns with beef mixture.

TANGY BARBECUE BEEF SANDWICHES (SLOW COOKER)

Steps:

• 1. Mix all sauce ingredients together. Place in a large slow cooker.
• 2. Add the roast. Cover and cook on high for 6-7 hours or until tender. I like to do this at least a day ahead of time. Let it cool. Shred the beef and return it to the sauce.
• 3. Serve with a slotted spoon adding a heaping helping on a good bun! Yum! Crowd pleasing! :)
• 4. NOTE: This time I almost doubled the meat. About 7 pounds of chuck roast and there was no need to double the sauce. Turned out perfect! And made enough to feed the hungry crowd! This is fairly inexpensive if you have alot of people to feed.

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.

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

BARBECUE BEEF SANDWICHES - SLOW COOKER

Steps:

• Trim excess fat from beef. Cut beef into 4 or so pieces and place in a 4 to 5 quart slow cooker.
• In medium bowl, mix 1 cup barbecue sauce along with the other ingredients, except buns.
• Pour over beef in crock pot.
• Cover, cook on low setting 7 to 8 hours or until beef is very tender - where it can be shredded with two forks (I usually start it off on high for an hour or so -- but I have a very, very old crock pot).
• Remove beef and as many onions and peppers as you can. Shred beef and place in another pan or bowl.
• This is where personal taste comes into play . . . . . there will quite a lot of juice in the crock pot. I only reserve about 3/4 cup of it and then add the remaining 3/4 barbecue sauce to it. I then add the shredded meat back into the new juice mixture.
• Some people like their meat for their sandwiches a little on the drier side, while others like more sauce on theirs. I also always use Sweet Baby Rays barbecue sauce -- use your favorite brand and flavor.
• I've also removed some if the shredded meat immediately after shredding and set aside to use in burritos and tacos. You can add some taco sauce or seasoning to it and it makes a great shredded meat for Mexican dishes.

CROCK POT TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray the inside of a 4 quart crock pot with cooking spray.
• If beef is tied, remove strings and netting.
• Place the beef in the crock pot arrange onion and bell pepper slices on top.
• Sprinkle with brown sugar and pour on the dressing.
• Cover and cook on low heat for 10 to 12 hours.
• Remove beef from crock pot and using 2 forks shred the meat.
• Return shredded meat to crock pot and sprinkle with Italian seasoning, stir to mix well.
• Use a slotted spoon to remove meat from broth and serve on toasted buns with your choice of sides.

SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
• Cover and cook on Low heat setting 10 to 12 hours.
• Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

TANGY SWEET SHREDDED BEEF BARBECUE

Steps:

• Combine all ingredients in dutch oven or other large pot and cook at low heat allowing to simmer slowly for about 4 hours, turning meat and stirring occasionally (If making in crock pot, cook on high for 5 to 6 hours).
• Remove meat and shred with fork, discarding fat.
• Put the meat back into the liquid and simmer for about 30 more minutes.
• (If using crock pot just turn to low until ready to serve) Serve on your favorite buns or rolls.

SLOW COOKER TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
• Sprinkle with brown sugar. Pour dressing over beef.
• Cover and cook on Low heat setting 10 to 12 hours.
• Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
• Return beef to cooker; add Italian seasoning and mix well.
• Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

TANGY BARBECUE BEEF SANDWICHES

Steps:

• In a large nonstick skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. , Stir in the tomato sauce, ketchup, brown sugar, barbecue sauce, mustard and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes to allow flavors to blend. Spoon 3/4 cup onto each bun. ,

TANGY BARBECUE SANDWICHES

Steps:

• Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
• Add roast. Roll the roast around to coat with the other ingredients.
• Cover. Cook on Low 8-10 hours.
• Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
• Return meat to sauce. Heat well.
• Serve on buns with pickles, if desired.