Crock Pot Dilly Beef Sandwiches Recipes

Steps:

• Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.

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.

Steps:

• In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

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.

Steps:

• Place beef chunks in a crock pot.
• Top with remaining ingredients in the order listed.
• Cook on LOW 8-10 hours.
• Pull beef into shreds using 2 forks.

Steps:

• Rub roast with black pepper, and place in a slow cooker.
• Add whole pickles and brine, onion wedges, garlic cloves, and Worcestershire all remaining ingredients, and stir to combine.
• Cover, and cook over low heat for 8-9 hours or until meat is tender.
• Remove roast from slow cooker, and strain out and discard solids, reserving the liquid.
• After meat has cooled enough to handle, shred the meat, removing any excess fat.
• Return to sauce in crckpot, and heat through.
• Using a slotted spoon, fill each bun with about 1/2 cup of the meat mixture.
• Top with a slice of onion.
• Serve with pickles and other condiments as desired.
• These sandwiches really don’t need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.

Steps:

• Cut roast in half and place in a 3 quart or larger crock pot.
• Add pickles with juice, chili sauce and garlic.
• Cover and cook on low 7 to 9 hours or until beef is tender.
• Discard pickles.
• Remove roast.
• When cool enough to handle, shred the meat.
• Return meat to sauce and heat through.
• Using slotted spoon, fill buns with desired amount.

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.

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.