Time 10h10m Yield 12 servings. Number Of Ingredients 8 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.
Time 10h15m Yield 16 Number Of Ingredients 11 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.
Time 7h15m Yield 14-16 servings. Number Of Ingredients 11 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.
Time 7h10m Number Of Ingredients 11 Steps:
Place the beef in the slow cooker, then add the consumme, beef broth, worcestershire sauce, onion flakes, and minced garlic. Close the lid, set the cooker to high, and cook 2 hours. After 2 hours reduce the cooker to low and cook for approximalty 5 hours. In a smal bowl, mix the mayonaise and horseradish. Set aside. When the beef is almost ready, sautee the mushrooms in a skillet with a bit of butter or oil until soft. Pre-heat oven to 400 degrees Remove the beef from the pot and place it in bowl. Pull the meat apart with 2 forks until it is shredded. Cut each bun open and lay them on a baking sheet. Spread some of the horseradish sauce on each side of the buns. Then place a large pile of beef on one side of each bun. Top the beef with a scoop of mushrooms, then a handful of cheese. Place the tray in the oven and bake for about 5-7 minutes until cheese is melted and bubbly. Remove the tray from the oven and close each sandwich. Whisk the remaining juices in the slow cooker to help emmusify any seperation, then ladle it in to small bowls. Cut each sandwich in half and serve with a bowl of the jus for dipping.
Time 8h15m Yield 12 Number Of Ingredients 6 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, barbecue sauce, dressing and broth in slow cooker. Add beef; stir to coat. Cover; cook on Low heat setting 8 to 10 hours. Remove beef from slow cooker; skim fat from sauce. Shred beef with 2 forks; stir beef back into sauce. Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun. Cover with tops of buns.
Time 8h50m Yield 12 Number Of Ingredients 15 Steps:
Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker. In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender. Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker. Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.
Time 8h45m Yield 8 servings. Number Of Ingredients 13 Steps:
In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.
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.
Time 12h15m Yield 10 Number Of Ingredients 11 Steps:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Time 2h30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
In Dutch oven, place beef, onion, garlic, salt and pepper. Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender. Remove beef from cooking liquid; cool slightly. Meanwhile skim fat from cooking liquid, if necessary. Trim and discard excess fat from cooked beef. Shred beef with 2 forks. In Dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened. Add shredded beef; mix well. Continue to cook until thoroughly heated, stirring occasionally. Place equal amounts of beef mixture on bottom half of each bun. Sprinkle with green onions and close with top half of bun. Serve with additional steak sauce, if desired. Makes 12 servings (serving size: 1 sandwich).
Time 8h10m Yield 10-12 small subs, 4-6 serving(s) Number Of Ingredients 10 Steps:
Drain the peppers, reserve the liquid. Cut off the stems. Set aside. Cut roast into large chunks. I cut mine into thirds and then split those in half. Place 1/3 of the meat into a 5-qt. slow cooker. Add water. In a small bowl, combine the seasonings and sprinkle half over the meat. Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice. Layer the last 1/3 of meat and cover with remaining seasonings. NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices. Cover and cook on low for 8-9hrs or until meat is tender. Once done shred with forks and using a slotted spoon put on rolls. NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can’t handle more spice, I wouldn’t recommend eating the peppers.
Time 7h20m Yield 14 serving(s) Number Of Ingredients 11 Steps:
In a slow cooker, combine beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire and mustard. Stir into meat mixture. Cover and cook on high for 7 to 8 hours or until meat is tender. When done, skim fat from cooking juices. Shred beef, using 2 forks or kitchen shears. Use slotted spoon to place beef mixture on each bun (about 1/2 cup).
Time 8h5m Yield 8 servings. Number Of Ingredients 5 Steps:
Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.
Time 8h15m Yield 14 sandwiches, 14 serving(s) Number Of Ingredients 11 Steps:
In a 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 7-8 hours or until meat is very 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 and serve.
More about “slow cooked shredded beef sandwiches recipes”
Time 8h20m Yield 8 servings Number Of Ingredients 12 Steps:
Toss meat with flour until evenly coated; place in slow cooker. Add all remaining ingredients except dressing, rolls and cheese; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Add dressing to ingredients in slow cooker; stir. Shred meat with fork. Fill rolls with meat mixture; top with cheese.
