SHREDDED BEEF SANDWICHES
Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. -Marie Basinger of Connellsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 714mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
DILLY BEEF SANDWICHES
This recipe may sound weird, but it's really pretty good. We tried it the first time just because to DID look different, but we really liked it!
Provided by Toby Jermain
Categories Lunch/Snacks
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 12
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 dont need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.
Nutrition Facts : Calories 611.3, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 1139.9, Carbohydrate 7.8, Fiber 1.4, Sugar 4.1, Protein 42.7
DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Sprinkle the chuck roast with salt and pepper.
- Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
- Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
- Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
- To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.
CROCK POT DILLY BEEF SANDWICHES
Delicious beef sandwiches I found on the Taste of Home Website posted by Donna Blakenheim and wanted to share with you all. I doubled the garlic. Nice and easy with great results!
Provided by happynana
Categories One Dish Meal
Time 7h10m
Yield 10 serving(s)
Number Of Ingredients 5
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.
CROCK POT DILL PICKLE BEEF FOR SANDWICHES
Dill pickles? You bet! Serve this savory shredded beef on toasted rolls with your favorite sandwich toppings. Recipe from the Culinary Institute.
Provided by Lorac
Categories Lunch/Snacks
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
CROCK POT DILLY BEEF FOR SANDWICHES
This is very easy and tastes great. I freeze 1/2 and use for another meal - just add BBQ sauce for a different flavor.
Provided by Pat - cook
Categories Lunch/Snacks
Time 8h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Place beef in slow cooker, cutting in half if necessary.
- Add all other ingredients.
- Cover.
- Cook on low about 8 hours, or until beef is tender.
- Discard pickles.
- Remove roast from broth.
- When cool enough to handle, shred the meat.
- Return meat to the sauce and heat through.
- Serve on hamburger buns.
Nutrition Facts : Calories 622.9, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 1175.2, Carbohydrate 8.8, Fiber 2.6, Sugar 5.2, Protein 42.9
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