Best 12 Beef Bbq Sandwiches Recipes

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

SHREDDED BBQ BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/3 cup meat mixture on each roll.

BBQ BEEF SANDWICHES - CROCK POT

Steps:

• Trim excess fat from beef.
• Cut beef into 4 pieces.
• Place beef in 4-5 quart crock pot slow cooker.
• Mix remaining ingredients except buns, pour over beef.
• Cover and cook on low heat setting 7-8 hours or until beef is tender.
• Remove beef from slow cooker.
• Cut beef into thin slices.
• Stir back into sauce.
• Cover and cook on low heat setting 20-30 minutes longer or until beef is hot.
• Fill buns with beef mixture.
• The leftover beef can be frozen with the sauce if you do not need 12 at one sitting.

BBQ BEEF SANDWICHES

Steps:

• Place all ingredients in a slow cooker.
• Cook on high for approximately 5 hours (longer is okay).
• Add more bbq sauce (to taste) and salt and pepper and make sure the meat has come off the bone and is stringy.
• Cook for a further 30 minutes.
• Serve on toasted buns.

SWEET & SMOKY BBQ BEEF FOR SANDWICHES

Steps:

• Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
• In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
• Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
• Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
• When the time is up check tenderness. The meat should pull apart with a fork easily.
• Remove the roast from the pan to a plate if it is done.
• The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
• On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
• Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.

MUSTARD AND BROWN SUGAR BBQ BEEF SANDWICHES

Steps:

• Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper.
• Heat a large Dutch oven over medium heat with EVOO. Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes. Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop.
• Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat. Add the beef back into the sauce and combine.
• Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal.
• Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

CROCK POT BBQ BEEF SANDWICHES

Steps:

• 1. Place the onion and garlic on the bottom of the crock pot.
• 2. Top with the beef pieces and season with salt and pepper.
• 3. Add the water and cover and cook on LOW for 9 hours or until the beef falls apart with a fork.
• 4. Remove all of the liquid from the beef.
• 5. Trim and discard the excess fat from the cooked beef.
• 6. Shred the meat with two forks until no solid pieces remain.
• 7. Add the BBQ sauce and mix thoroughly.
• 8. Serve the beef on split buns or hoagies.
• 9. This recipe makes approximately 7-8 cups of shredded beef. Can be covered and refrigerated for up to 4 days for later use.

A&W BBQ BEEF SANDWICHES (COPYCAT RECIPE) RECIPE - (4.3/5)

Steps:

• Combine all ingredients in 2 1/2 quart baking dish. Cover tightly and bake at 375 degrees F for 45 minutes or till piping hot. Fill 8 hamburger buns and serve at once.

OVERNIGHT BBQ BEEF SANDWICHES

Steps:

• Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, worcestershire sauce, and liquid smoke into a slow cooker, stir. Lay beef into the sauce. Cook on low for 10 hours.
• Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with 2 forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce, stir the mixture back into the slow cooker. Add the shredded beef, stir. Serve hot on whole wheat buns.

CROCKPOT BBQ BEEF SANDWICHES

Steps:

• Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on Low 8 hours or overnight.
• Shred beef by pulling it apart with 2 forks and add one cup sauce.
• Reheat mixture in microwave or on stovetop and spoon BBQ beef onto warm, open-face rolls or buns. Top with additional warm sauce if desired.
• Nutrition Information per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrates; 1g Dietary Fiber; 3g; Cholesterol; 373mg Sodium.

BEEF BBQ SANDWICHES

Steps:

• Combine all ingredients (except for buns) in a large oven-proof pan. Cover with lid or foil and bake at 300F for 6 hours. BBQ will be dark and beef will be falling apart. Skim fat from surface. If made ahead, refrigerate and remove solidified fat before reheating. Beef should break apart when stirred. If not, shred with two forks. Make sandwiches using warm beef bbq (either just made or reheated), wrap in foil and tailgate away!