Barbecue Beef Bake Recipes

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.

Steps:

• Heat oven to 400°.
• Cook ground meat and 1/2 of the onion in 10-inch skillet until beef is brown; drain. Stir in barbecue sauce.
• Spoon into ungreased 13x9-inch baking dish; sprinkle with cheese.
• Stir baking mix, milk and eggs until blended. Pour over beef mix.
• Sprinkle with remaining onion.
• Bake 25 to 27 minute or until crust is light golden brown.

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.

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
• Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.

Steps:

• Preheat oven to 400°F. Cook ground beef and 1/2 cup of onion in 10" inch skillet until golden brown, drain. Stir in barbecue sauce.
• Spoon into ungreased 13x9x2 baking dish or foil pan. Sprinkle with cheese.
• Stir Bisquick, milk, and eggs until well blended and pour over beef and cheese mixture. Sprinkle with remaining onion.
• Bake 30 minutes or until golden brown.

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:

• Heat oven to 350°F.
• Grease an 11x7-inch baking dish or spray with cooking spray.
• Bring water and butter to a boil in a 3-quart saucepan. Remove from heat and add milk and stir in both pouches of seasoned potato flakes just until well blended. Let set for one minute or until liquid is fully absorbed then stir vigorously with a fork until smooth.
• Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot.
• Sprinkle with remaining 1/2 cup cheese. Sprinkle onions over cheese.
• Bake uncovered 3 to 5 minutes longer or until cheese is melted and onions are brown and crisp.