Sweet Beef Barbeque For A Crowd Recipes

TANGY SWEET SHREDDED BEEF BARBECUE

This is a great BBQ Beef recipe that makes the most awesome sandwiches. These are a wonderful alternative to plain burgers and much more zingy! Never have any left-overs with these :)

Provided by Karen..

Categories Lunch/Snacks

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Tangy Sweet Shredded Beef Barbecue image

Steps:

Combine all ingredients in dutch oven or other large pot and cook at low heat allowing to simmer slowly for about 4 hours, turning meat and stirring occasionally (If making in crock pot, cook on high for 5 to 6 hours).
Remove meat and shred with fork, discarding fat.
Put the meat back into the liquid and simmer for about 30 more minutes.
(If using crock pot just turn to low until ready to serve) Serve on your favorite buns or rolls.

Nutrition Facts : Calories 808.2, Fat 45, SaturatedFat 18.1, Cholesterol 156.5, Sodium 2230.7, Carbohydrate 58.8, Fiber 0.8, Sugar 53.5, Protein 44.6

Ingredients

3 -4 lbs chuck roast
1 (32 ounce) bottle ketchup
1/4 cup vinegar
1/2 cup brown sugar
1 large onion, chopped
8 dashes Worcestershire sauce
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)

ALL-AMERICAN BARBECUE SANDWICHES

I came up with this delicious BBQ sandwich on my own. Out of all my barbecue recipes, this one's my husband's favorite. It's also a big hit with family and friends who enjoy it at our Fourth of July picnic.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 10

All-American Barbecue Sandwiches image

Steps:

In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

Nutrition Facts :

Ingredients

4-1/2 pounds ground beef
1-1/2 cups chopped onions
2-1/4 cups ketchup
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
18 hamburger buns, split

BEEF BARBECUE

We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 12 servings.

Number Of Ingredients 8

Beef Barbecue image

Steps:

Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

1 boneless beef chuck roast (3 pounds)
1 cup barbecue sauce
1/2 cup apricot preserves
1/3 cup chopped green or sweet red pepper
1 small onion, chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar
12 sandwich rolls, split

EASY BBQ BEEF FOR A CROWD

Make and share this Easy BBQ Beef for a Crowd recipe from Food.com.

Provided by internetnut

Categories Lunch/Snacks

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

Easy BBQ Beef for a Crowd image

Steps:

Heat oven to 325. Place 28x18" piece heavy duty aluminum foil in roasting pan. Combine seasoning ingredients; spread on beef steaks. Place roast in center of foil; top with onions and chili sauce. Bring shorter ends of foil together above steaks; fold down to seal. Fold in sides of foil to seal.
Bake in 325 oven 1-3/4 hours or until roast is fork tender. Carefully open foil. Remove steaks; keep warm.
Toppings are optional.

Nutrition Facts : Calories 677.5, Fat 36.2, SaturatedFat 13.9, Cholesterol 117.4, Sodium 1093.9, Carbohydrate 46, Fiber 4.9, Sugar 10.2, Protein 38.6

Ingredients

3 lbs beef chuck, roast
2 medium onions, sliced and separated into rings
12 ounces chili sauce
8 -10 crusty rolls, split
2 tablespoons chili powder
2 tablespoons brown sugar, packed
2 tablespoons hot pepper sauce
3 garlic cloves, minced
sliced lettuce
slivered jicama
chopped onion
chopped fresh cilantro

MILE-HIGH SHREDDED BEEF FOR A CROWD

This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Categories Lunch

Time 3h35m

Yield 12-15 servings.

Number Of Ingredients 16

Mile-High Shredded Beef for a Crowd image

Steps:

Place roast in a Dutch oven; add the broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.

Nutrition Facts :

Ingredients

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 hoagie buns, split

More about "sweet beef barbeque for a crowd recipes"

CROCKPOT SHREDDED BEEF BARBECUE - THE CHUNKY CHEF

Web Apr 22, 2018 Add butter and olive oil to a saucepan and heat over MED heat. Add onion and garlic and saute until soft and translucent, about 5-8 …
From thechunkychef.com
Ratings 79
Calories 473 per serving
Category Main Course

Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.
Add butter and olive oil to a saucepan and heat over MED heat. Add onion and garlic and saute until soft and translucent, about 5-8 minutes.

Sweet Beef Barbeque For A Crowd Recipes

TANGY SWEET SHREDDED BEEF BARBECUE

This is a great BBQ Beef recipe that makes the most awesome sandwiches. These are a wonderful alternative to plain burgers and much more zingy! Never have any left-overs with these :)

ALL-AMERICAN BARBECUE SANDWICHES

I came up with this delicious BBQ sandwich on my own. Out of all my barbecue recipes, this one's my husband's favorite. It's also a big hit with family and friends who enjoy it at our Fourth of July picnic.-Sue Gronholz, Beaver Dam, Wisconsin

BEEF BARBECUE

EASY BBQ BEEF FOR A CROWD

Make and share this Easy BBQ Beef for a Crowd recipe from Food.com.

MILE-HIGH SHREDDED BEEF FOR A CROWD

This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado

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