Shreddedbeefbarbecue Recipes

Steps:

• Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

Steps:

• Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
• Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.

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.

Steps:

• Place roast, onions, celery, garlic and water in a large pot. Bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
• Remove from liquid, saving about 1 cup of liquid, and cool slightly. Shred roast and add to the remaining liquid. Add all remaining ingredients and cook uncovered for 1 hour.
• Serve on buns with coleslaw.

Steps:

• Preheat oven to 275 degrees (135 degrees C).
• Place roast in a large roasting pan and scatter chopped onions over.
• In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
• Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
• When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

Steps:

• To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
• Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
• Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

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 degrees 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.
• To freeze: Prepare as directed. Allow to cool and place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
• To serve: Thaw in fridge and reheat on stovetop.