Crock Pot Dill Pickle Beef For Sandwiches Recipes

DILLY BEEF SANDWICHES

Dilly Beef Sandwiches image

My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. -Donna Blankenheim, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 jar (16 ounces) whole dill pickles, undrained
1/2 cup chili sauce
2 garlic cloves, minced
12 hamburger buns, split
Giardiniera, optional

Steps:

Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.

Nutrition Facts : Calories 332 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

CROCK POT DILLY BEEF FOR SANDWICHES

Crock Pot Dilly Beef for Sandwiches image

This is very easy and tastes great. I freeze 1/2 and use for another meal - just add BBQ sauce for a different flavor.

Provided by Pat - cook

Categories Lunch/Snacks

Time 8h5m

Yield 10-12 serving(s)

Number Of Ingredients 4

Ingredients

5 lbs beef roast (about)
1 (16 ounce) jar whole dill pickles, undrained
1 (12 ounce) bottle chili sauce
2 garlic cloves, minced

Steps:

Place beef in slow cooker, cutting in half if necessary.
Add all other ingredients.
Cover.
Cook on low about 8 hours, or until beef is tender.
Discard pickles.
Remove roast from broth.
When cool enough to handle, shred the meat.
Return meat to the sauce and heat through.
Serve on hamburger buns.

Nutrition Facts : Calories 622.9, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 1175.2, Carbohydrate 8.8, Fiber 2.6, Sugar 5.2, Protein 42.9

CROCK POT DILL PICKLE BEEF FOR SANDWICHES

Crock Pot Dill Pickle Beef for Sandwiches image

Dill pickles? You bet! Serve this savory shredded beef on toasted rolls with your favorite sandwich toppings. Recipe from the Culinary Institute.

Provided by Lorac

Categories Lunch/Snacks

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 lbs boneless beef chuck roast, cut into chunks
1 (6 ounce) jar sliced dill pickles, undrained
1 medium onion, diced
1 teaspoon mustard seeds
4 garlic cloves, minced
1 (14 ounce) can Italian-style crushed tomatoes

Steps:

Place beef chunks in a crock pot.
Top with remaining ingredients in the order listed.
Cook on LOW 8-10 hours.
Pull beef into shreds using 2 forks.

CROCK POT BEEF SANDWICHES

Crock Pot Beef Sandwiches image

Make and share this Crock Pot Beef Sandwiches recipe from Food.com.

Provided by 55tbird

Categories High Protein

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

3 1/2 lbs beef chuck roast, trim off fat and cut into large cubes
1 pint kosher midget dill pickle, chopped
1 (12 ounce) bottle chili sauce

Steps:

Put the beef cubes, pickles and chili sauce in crock pot.
Cover and cook on low 7-10 hours, until meat is tender.
Remove meat and shred, mash up the pickles and put all back in the sauce.
Simmer for awhile and serve on toasted Kaiser rolls.

Nutrition Facts : Calories 326.6, Fat 12.2, SaturatedFat 5.5, Cholesterol 131, Sodium 1059.1, Carbohydrate 10, Fiber 2.9, Sugar 5, Protein 43.2

CROCK POT GARLIC DILL PICKLES

Crock Pot Garlic Dill Pickles image

Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: In trying to submit this recipe, it changed the names of a couple of my ingredients. "Instant minced garlic" is the dried minced garlic sold in the spice section. And, "pickles, crisp" is a product called "pickle Crisp" sold in the canning section. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!

Provided by BETHANY T.

Categories Low Protein

Time P6DT15m

Yield 3 jars

Number Of Ingredients 11

Ingredients

2 lbs pickling cucumbers
1 cup fresh dill (or 12 dill heads)
12 garlic cloves, peeled and halved
3 tablespoons instant minced garlic
1 teaspoon peppercorn
1 teaspoon dried dill
1 teaspoon dried red pepper flakes
1/2 cup white vinegar
1/2 cup canning salt
1 teaspoon pickle, crisp
1 1/2 quarts mineral water

Steps:

Rinse and dry cucumbers.
Slice ends off, then half lengthwise.
Combine all ingredients except cucumbers in crockpot.
Stir to dissolve salt.
Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
Put on lid.
DO NOT TURN ON THE CROCKPOT!
Allow to sit for six days.
Put pickles into clean mason jars along with brine and refrigerate.
If you want to make whole pickles, cut off the blossom ends and soak for 11 days.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 18894.4, Carbohydrate 25.7, Fiber 5, Sugar 5.5, Protein 4.7

CROCK POT DILLY BEEF SANDWICHES

Crock Pot Dilly Beef Sandwiches image

Delicious beef sandwiches I found on the Taste of Home Website posted by Donna Blakenheim and wanted to share with you all. I doubled the garlic. Nice and easy with great results!

Provided by happynana

Categories One Dish Meal

Time 7h10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 lbs boneless beef chuck roast
1 (16 ounce) jar whole dill pickles, undrained
1/2 cup chili sauce
2 garlic cloves, minced (I doubled)
hamburger bun

Steps:

Cut roast in half and place in a 3 quart or larger crock pot.
Add pickles with juice, chili sauce and garlic.
Cover and cook on low 7 to 9 hours or until beef is tender.
Discard pickles.
Remove roast.
When cool enough to handle, shred the meat.
Return meat to sauce and heat through.
Using slotted spoon, fill buns with desired amount.

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