Slow Cooked Barbecued Beef Sandwiches Recipes

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 roast in slow cooker; pour 1/2 cup water into cooker.
• Cover and cook on high 1 hour and then on low 8-10 hours.
• Meanwhile, combine ketchup and next 8 ingredients and refrigerate 8-10 hours.
• Remove roast from cooker; discard juices.
• Shred roast with fork and return to cooker.
• Pour sauce mixture over top; mix together.
• Cover and cook on low about 1 hour or until thoroughly heated.
• Spoon meat mixture into Kaiser rolls using a slotted spoon; spoon additional sauce over top of meat, if desired, and top with pickle slices.

Steps:

• Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
• Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
• Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
• Add bottle of BBQ sauce.
• Cover and cook on high for another 45-60 minutes.
• Serve over split buns with a pasta salad.

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

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.