Snappy Barbecue Beef Sandwiches Recipes

Steps:

• In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

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.

Steps:

• Place beef in a dutch oven.
• Combine all remaining ingredients, except the buns.
• Pour over beef.
• Cover and bake at 350° for 5 hours, turning beef occasionally.
• Shred beef with a fork.
• Serve on buns or rolls.
• Note: can keep this warm in a crock pot.
• This recipe can also be cut in half.

Steps:

• Put the chuck roast in the crock pot. pour the can of coke over the roast, sprinkle the onion salt on top of the roast add the minced garlic and then smother the whole thing with barbecue sauce.
• Cook it on low for 8 - 10 hours. the meat will practically shred itself when you insert a fork into it. Just continue to move the fork around and mix the meat completely with the sauce.

Steps:

• In large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire 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 8-10 hours.
• Remove chuck roast from cooker, shred with a fork and return to slow cooker.
• Stir meat to evenly coat with sauce; continue cooking approximately 1 hour.
• Spoon meat onto toasted buns and top with additional barbecue sauce, as desired.

Steps:

• 1. Place beef in a dutch oven. Combine all remaining ingredients except rolls. Pour over beef. Cover and bake at 350 degrees for 5 hours, turning beef occasionally. shred beef with a fork. Serve on kaiser rools. Makes about 12 servings.

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.