BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
SLOW ROASTED BBQ BEEF ROAST
Three words describe this roast: juicy, tender, flavorful.
Provided by XBS1
Categories 100+ Everyday Cooking Recipes
Time 2h30m
Yield 10
Number Of Ingredients 7
Steps:
- Prepare an outdoor rotisserie grill for medium heat.
- Cut slits on all sides of the roast, and insert garlic slices.
- In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
- Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 0.5 g, Cholesterol 138.3 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 344 mg
BEEF BARBECUE
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BARBECUED BEEF ROAST
Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.
Nutrition Facts :
BBQ BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 11h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
BBQ BEEF
Super easy BBQ for those tailgate football parties. Can cook while you sleep and be ready to head out to the game! Great comfort food for these cool fall days.
Provided by LAURIE
Categories Lunch/Snacks
Time 8h15m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except pickle relish and lemon juice in crockpot.
- Cook on low 7-8 hours.
- Mash with a potatoe masher until meat is no longer chunky and slightly shredded.
- Stir in pickle relish and lemon juice.
- Serve on toasted buns as a sandwich or we like it over mashed potatoes.
Nutrition Facts : Calories 488.3, Fat 30.1, SaturatedFat 11.8, Cholesterol 118, Sodium 912.8, Carbohydrate 22.7, Fiber 1.2, Sugar 13.4, Protein 31.8
BARBECUED ROAST BEEF
The aroma of this meat baking is awesome...at a social gathering. I knew I wanted this recipe from my girlfriend even before I tasted it! This is a dish you can prepare then forget about for a few hours! Serve it with any salad of your choice, crusty rolls, whatever cool drink you prefer and you've got it made! The leftovers are great too...if there are any! If you can't find ketjap manis see recipe #39318.
Provided by SilentCricket
Categories Meat
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put meat in roaster pan with 1 1/2-2 inches of water.
- Sprinkle meat with dry seasonings, salt and pepper and rub over meat.
- Pour sauces over meat.
- Cover and bake in oven at 325°F for 5 hours.
- (You may be able to use a crockpot too!)
- While meat is baking, you can make the sauce.
- Combine all sauce ingredients in saucepan.
- Bring to boil.
- Lower heat.
- Cook and stir for 10 minutes; set aside.
- Take meat out of oven and let set for about 10 minutes.
- Slice meat as thinly as you can.
- Cover with barbecue sauce and keep warm till ready to serve.
Nutrition Facts : Calories 1073.8, Fat 76.1, SaturatedFat 33.6, Cholesterol 241.4, Sodium 1596.3, Carbohydrate 43.2, Fiber 2.4, Sugar 35.2, Protein 56.6
BARBECUED POT ROAST
WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good! Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers! -Emma Nye, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. , Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.
Nutrition Facts :
BEST BARBECUED BEEF
If the French had colonized The Wild West, barbecue might taste more like this broiled top round.
Provided by MARBALET
Categories 100+ Everyday Cooking Recipes
Time P2DT1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
- In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
- Preheat broiler.
- Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
Nutrition Facts : Calories 618.1 calories, Carbohydrate 3 g, Cholesterol 175 mg, Fat 40.5 g, Fiber 0.2 g, Protein 49 g, SaturatedFat 18.6 g, Sodium 159.6 mg, Sugar 1.1 g
SHREDDED BARBECUED BEEF
Once family and friends have dug into this tender and tangy barbecued beef, you'll be making it again and again. It takes a little time to prepare, but it's well worth the effort for a picnic or dinner anytime. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 16 servings.
Number Of Ingredients 17
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° 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.
Nutrition Facts : Calories 398 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein.
GRILLED "BARBECUE" BEEF
Categories Blender Beef Mustard Onion Marinate Quick & Easy Backyard BBQ Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Stir together brown sugar, cumin, chili powder, salt, pepper, and mustard in a bowl. Pat steak dry and rub all over with 2 tablespoons spice mixture. Reserve remainder for sauce. Marinate steak at room temperature while making sauce.
- Cook onion in oil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, stirring, until golden brown, 5 to 10 minutes. Stir in ketchup, Worcestershire sauce, and reserved spice mixture and bring to a boil over moderately high heat, stirring occasionally. Reduce heat and cover, then simmer until onions are very tender, about 5 minutes. Transfer to a blender and purée with water (use caution with hot liquids) until very smooth (add additional water, 1 tablespoon at a time, if necessary), then transfer to a bowl.
- Meanwhile, preheat gas grill burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Oil grill rack, then grill steak, covered, 4 to 5 minutes per side for medium-rare. Brush steak all over with some of sauce and grill 30 seconds per side.
- Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices and serve with remaining sauce.
SPICY BARBECUED ROAST BEEF SANDWICHES
Enjoy dinner tonight with these cheesy sandwiches made with roast beef cooked in BBQ sauce and chunky salsa - ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In 10-inch skillet, mix salsa and barbecue sauce. Stir in beef. Cook over medium heat 8 to 10 minutes, stirring frequently, until mixture is hot.
- Spoon beef mixture evenly onto bottom halves of buns. Sprinkle 1/4 cup cheese over each. Cover with top halves of buns.
Nutrition Facts : Calories 550, Carbohydrate 62 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1220 mg, Sugar 18 g, TransFat 1 g
EASY CROCK POT BARBECUE ROAST (ONLY 5 INGREDIENTS!)
This is such an easy recipe. I usually throw it in the crock pot but I have made it in the oven as well. I serve it on noodles that I've boiled on the stove in the leftover "sauce". It's a good variation when you're sick of having a basic roast with gravy and mashed potatoes. I hope you like it!
Provided by Covelli
Categories Roast Beef
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- So easy -- just throw the barbecue sauce in a crock pot or in a dutch oven, along with the garlic and soup mix.
- Place the roast in the crock pot or pan and add some water (you can brown the roast if you prefer but it's not needed if you're short on time).
- Cook on low in the crock pot for about 8 hours or on high for 4-5 until it starts to fall apart.
- I usually then take the roast out of the crock pot and pour the remaining liquid into a sauce pan, add a little water and throw some egg noodles into the pan and cook until they are cooked through.
- *If you're going to cook the roast in the oven, I'd suggest cooking it at a low temp all day and I'd check the liquid periodically to make sure it doesn't dry out.
BARBECUED ROAST BEEF WITH CHUNKY CHOW-CHOW RELISH
Here is a recipe that you will never forget, the relish is super good, and can be used in so many ways, I'm sure you will find many of your own, I sure did!!
Provided by Chef mariajane
Categories Roast Beef
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- BARBECUED ROAST BEEF:.
- Pierce Rotisserie or Oven /Roast all over with fork. Place in large sealable freezer bag with Diana sauce original; refrigerate for 8-12 hours. Discard marinade after use. (If using Premium Rotisserie/oven roasts, marinate for 1-2 hours or simply rub all over with some of the sauce).
- Place drip pan under grill; add 1/2 inch of water to pan. Preheat barbecue to medium-high (400F) . Cook using indirect heat or Rotisserie. Cook roast at constant heat in closed barbecue until thermometer reads 140F for medium-rare, about 20-25 minute per lb. Transfer to cutting board, cover with foil and let stand for up to 30 minutes. Serve warm, carving into thin slices or cover and refrigerate for up to 2 days.
- INDIRECT HEAT: Place roast on grill over drip pan that is moved ot one side and filled with 1/2 inch of water ; turn off heat under just the roast. Insert meat thermometer into middle of roast. (If using a 3-burner barbecue, position roast and drip pan in center of barbecue, turn off center burner) ROTISSERIE: insert spit rod lengthwise through center of roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast avoiding spit rod.
- CHUNKY CHOW-CHOW RELISH:
- Cook cauliflower florets and carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in green peppers, chopped red onions, Diana sauce, vinegar, minced fresh parsley and hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups.
Nutrition Facts : Calories 802.6, Fat 80.8, SaturatedFat 33.5, Cholesterol 112.4, Sodium 81, Carbohydrate 8.2, Fiber 2.5, Sugar 3.8, Protein 10.8
BARBECUED ROAST BEEF ON A BUN
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
Provided by Chef John
Time 16h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
- Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
- Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
- Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
- Cover and refrigerate for 4 to 12 hours.
- Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
- Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
- Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
- Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g
BARBECUED ROAST BEEF SANDWICHES
A roast beef sandwich with barbecue sauce goes together like apple pie topped with ice cream. Enjoy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
- Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 550 mg, Sugar 9 g, TransFat 1 g
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