JOHN MADDEN'S BBQ BEEF SANDWICHES
Zesty and tangy! From "John Madden's Ultimate Tailgating"... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just 'cause they're soooo good. Cook time doesn't include preparation of the roast.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or small soup pot, brown onions in butter until tender.
- Add all other ingredients including cooked and shredded beef.
- Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
- (I can't vouch for the crock pot method, but stovetop works just fine!).
- Serve on buns or rolls.
Nutrition Facts : Calories 341.1, Fat 10.2, SaturatedFat 4.7, Cholesterol 119.9, Sodium 1483.7, Carbohydrate 26.6, Fiber 1, Sugar 22.4, Protein 38.4
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.
SUPER BOWL STEW
John Madden's Super Bowl Stew. My mom made this a lot in the winter when we were kids. She says the recipe came from Women's Day Magazine in the 80's some time. She lost the recipe at some point and it took me and my brother searching years for it!! I think he finally found it on cooks.com. It's a great hearty stew for cold day!!
Provided by kda949
Categories Stew
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy.
- Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley.
- Bring to a boil. Add meat.
- Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl.
- Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
- Pour over meat and vegetables.
- Serve with a crusty French bread.
Nutrition Facts : Calories 638.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 121.3, Sodium 538, Carbohydrate 40.7, Fiber 5.8, Sugar 5.9, Protein 43.8
ADRIENNE'S OVERNIGHT BARBECUED BEEF SANDWICHES
Growing up, my Mom used to make barbecued beef in the crock pot and it always tasted so good. It's definitely comfort food for me. After I got out on my own, I was determined to make barbecue beef just like hers, so I tried lots of recipes and finally came up with one of my own. I was so pleased! I called her to tell her and she laughed. She had always just used a bottle of barbecue sauce! We still laugh about that and now I've had to give her my recipe!
Provided by PREGOCOOK
Categories Main Dish Recipes Sandwich Recipes Beef
Time 10h20m
Yield 10
Number Of Ingredients 17
Steps:
- Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
- Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
Nutrition Facts : Calories 973.5 calories, Carbohydrate 95.9 g, Cholesterol 98.1 mg, Fat 49.2 g, Fiber 7.1 g, Protein 39.8 g, SaturatedFat 17 g, Sodium 1230.9 mg, Sugar 27.8 g
VERY BEST BARBECUE BEEF SANDWICHES
These sweet and tangy barbecue beef sandwiches definitely live up to their name. Friends will want the recipe-they're that good.
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.
Nutrition Facts : Calories 417 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 1g fiber), Protein 28g protein.
BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
TING-TOWN BARBEQUE BEEF SANDWICH
This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.
Provided by Xoloitzcuintli
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h40m
Yield 16
Number Of Ingredients 15
Steps:
- To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
- Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
- About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
- To serve, dip the flat sides of hamburger buns into the sauce and top with meat.
Nutrition Facts : Calories 355 calories, Carbohydrate 35.3 g, Cholesterol 51.6 mg, Fat 15.1 g, Fiber 1.7 g, Protein 17.5 g, SaturatedFat 5.6 g, Sodium 801 mg, Sugar 9.9 g
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