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.
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
OUR FAVORITE BBQ BEEF
After making this recipe twice, I lost it. Because I thought I got it here I spent a lot of time searching zaar but could never find quite the right recipe. When I did finally find my original copy, it was from a different site! (I believe it was from cook.com but I have lost it again. Thank goodness I had already copied it elsewhere! lol) My family LOVES this recipe, my husband says this is the only bbq beef to make from now on. It is especially good topped with cole slaw but wonderful plain as well! (the servings is a guess, it just depends on how much meat you like on your sandwich!)
Provided by their_mom
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Mix all ingredients (except Roast) in a bowl.
- Place Roast in a shallow baking dish, just big enough to hold Roast and sauce).
- Pour sauce over Roast.
- Bake for 3 hours.
- Slice or shred.
- Serve on buns (with or without cole slaw! ;) ).
- *the original recipe does not call for it but I have found that it is helpful to periodically spoon some of the sauce back over the top since you do not cover it at all.
- *I have also tried this in a crock pot set on low for roughly six hours. The roast came out much more tender and easier to shred but, because they trap the liquid, the sauce was much too runny for our taste.
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
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