Slow Cooker Shredded Beef Buns Recipes

Steps:

• In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. , Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.

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:

• Cut roast in half; place in a 3-qt. slow cooker. Combine onion, vinegar, bay leaves, salt if desired, cloves and garlic powder; pour over roast. Cover and cook on low for 10-12 hours or until the meat is very tender. Discard bay leaves. Remove meat and shred with a fork. Serve on buns., Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Place steak in slow cooker; top with next 3 ingredients. Pour combined barbecue sauce and seasoning over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return meat to slow cooker; stir to coat with sauce.
• Top each bun half with meat mixture.

Steps:

• 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
• 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
• 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
• 4.Recipe Variations:
• Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
• BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
• Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
• Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
• Beef. It's What's For Dinner

Steps:

• Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
• Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
• Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
• Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Steps:

• Season each side of the chuck roast with 1 teaspoon seasoning salt.
• Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
• Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
• Cover and cook on Low until the beef is very tender, 8 to 10 hours.
• Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
• Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
• Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.