Southern Barbeque Pulled Beef Sandwiches Recipes

BBQ BEEF SANDWICHES

Steps:

• Place the beef roast into a pot, either a stove top pot or slow cooker.
• In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef
• Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours.
• To bake the bbq beef in the oven, set the oven temperature to about 300ºF. Place everything in the pot as directed above, then pop the pot into the heated oven and bake for several hours.
• When it is well cooked and very tender, remove the beef from the pot. You can either cut the meat into thin slices or shred it with two large forks. Put the shredded or sliced beef back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot.
• Fill your favorite buns with the barbecue beef.

SOUTHERN BARBEQUE PULLED BEEF SANDWICHES

Steps:

• Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
• Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
• Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
• Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
• Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
• Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
• Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

SOUTHERN BARBECUE BEEF

Steps:

• In a nonstick skillet, cook the beef, onion and green pepper over medium heat for 4-5 minutes or until meat is no longer pink; drain. , Stir in the ketchup, vinegar, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Spoon onto roll bottoms; top with coleslaw. Replace roll tops.