Shredded Barbecued Beef Food

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SHREDDED BARBECUED BEEF



Shredded Barbecued Beef image

Once family and friends have dug into this tender and tangy barbecued beef, you'll be making it again and again. It takes a little time to prepare, but it's well worth the effort for a picnic or dinner anytime. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 16 servings.

Number Of Ingredients 17

1 boneless beef chuck roast (about 4 pounds)
3 tablespoons canola oil, divided
2 large onions, chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons molasses
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1 tablespoon Liquid Smoke, optional
12 to 16 kaiser rolls or hamburger buns

Steps:

  • In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.

Nutrition Facts : Calories 398 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein.

BARBECUED SHREDDED BEEF



Barbecued Shredded Beef image

It's so good and easy. Serve on a bun with onion slices.

Provided by j.d.

Categories     Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 10

3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles beer
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water

Steps:

  • Preheat oven to 275 degrees (135 degrees C).
  • Place roast in a large roasting pan and scatter chopped onions over.
  • In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
  • Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
  • When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 26.9 g, Cholesterol 71.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 9.8 g, Sodium 725.3 mg, Sugar 16.2 g

SHREDDED BEEF BARBECUE



Shredded Beef Barbecue image

This beef roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well, too. -Lori Bergquist of Wilton, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 8h10m

Yield 12 servings.

Number Of Ingredients 15

1 beef sirloin tip roast (2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup ketchup
1 cup water
1/2 cup chopped onion
1/3 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 teaspoons celery seed
2 teaspoons chili powder
12 kaiser rolls, split

Steps:

  • Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

Nutrition Facts : Calories 313 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 688mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

BARBEQUE SHREDDED BEEF



Barbeque Shredded Beef image

Very tasty on potato bread buns with sliced cheese.

Provided by wvmutti

Categories     Everyday Cooking

Time 8h10m

Yield 6

Number Of Ingredients 9

1 cup chopped onion, or more to taste
1 (15 ounce) can tomato sauce
¼ cup brown sugar
2 tablespoons vinegar
4 teaspoons chili powder
1 teaspoon soy sauce
1 teaspoon salt
½ teaspoon dry mustard
1 ½ pounds boneless beef chuck roast

Steps:

  • Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
  • Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 16.3 g, Cholesterol 51.5 mg, Fat 12.5 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 857.8 mg, Sugar 12.9 g

FOUR-WAY SLOW COOKER SHREDDED BEEF



Four-Way Slow Cooker Shredded Beef image

Provided by Food Network

Time 10h

Yield 6 servings

Number Of Ingredients 5

1 beef Shoulder, Arm or Blade Roast Boneless (2 to 2-½ pounds)
1 tablespoon vegetable oil (optional)
1 large onion, chopped
2 tablespoons minced garlic
Salt and pepper

Steps:

  • 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
  • 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
  • 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
  • 4.Recipe Variations:
  • Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
  • BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
  • Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
  • Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
  • Beef. It's What's For Dinner

INCREDIBLE SHREDDED BARBECUED BEEF



Incredible Shredded Barbecued Beef image

I'm beginning to sound like a broken record, but this recipe comes from my "Taste of Home" magazine (Aug/Sept 96). While this may be a bit time consuming, it is without a doubt the best BBQ beef I have ever tasted. Also, it makes so much that you can either eat it for a whole week (lol) or freeze some for later.

Provided by tree luee dee

Categories     Roast Beef

Time 4h45m

Yield 12-16 serving(s)

Number Of Ingredients 16

4 lbs boneless beef chuck roast
3 tablespoons cooking oil, divided
2 large onions, chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons molasses
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
12 -16 kaiser rolls or 12 -16 hamburger buns

Steps:

  • In a Dutch oven, brown roast on all sides in 1 tablespoon oil.
  • Meanwhile, in a large saucepan, saute onions in remaining oil until tender.
  • Add remaining ingredients except rolls; bring to a boil.
  • Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally,.
  • Pour over roast.
  • Cover and bake at 325 degrees for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender.
  • Remove roast; shred with a fork and return to sauce.
  • Serve on rolls.
  • To freeze: Prepare as directed. Allow to cool and place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
  • To serve: Thaw in fridge and reheat on stovetop.

Nutrition Facts : Calories 662.7, Fat 35.7, SaturatedFat 12.8, Cholesterol 104.4, Sodium 1140.4, Carbohydrate 48.9, Fiber 2.7, Sugar 15.1, Protein 34.7

SHREDDED BARBECUE BEEF MELTS



Shredded Barbecue Beef Melts image

Turn leftover beef roast into a delicious barbecue beef sandwich. No buns needed.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

2 cups Original Bisquick™ mix
1 teaspooon ground mustard
1 cup milk
1 egg, beaten
1 teaspoon vegetable oil
1 cup chopped red bell pepper
1/2 cup chopped onion
1 pound cooked beef, shredded (about 2 cups)
1 cup barbecue sauce
2 cups shredded Cheddar cheese (8 oz)
1 cup dill pickle slices

Steps:

  • Heat oven to 350° F. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread into pan.
  • Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices.
  • Bake 5 to 6 minutes or until cheese is melted. Cut into squares.

Nutrition Facts : Calories 510, Carbohydrate 37 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 14 g, TransFat 2 g

SHREDDED BARBECUED BEEF



Shredded Barbecued Beef image

Make and share this Shredded Barbecued Beef recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 ounces bacon, minced
2 onions, minced
2 tablespoons chili powder
1 tablespoon sweet paprika
1 1/2 cups ketchup
1 1/2 cups brewed coffee
1/4 cup packed dark brown sugar
2 tablespoons brown mustard
1 (5 lb) boneless beef chuck roast, trimmed and quartered
salt
pepper
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke

Steps:

  • Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
  • Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
  • Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
  • Season beef with salt and pepper and nestle into slow cooker.
  • Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
  • Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  • Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
  • Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
  • Season with salt and pepper to taste.
  • Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
  • Serve with remaining sauce.

Nutrition Facts : Calories 551.7, Fat 24.2, SaturatedFat 10, Cholesterol 196.8, Sodium 933, Carbohydrate 23.1, Fiber 1.6, Sugar 18.3, Protein 63.1

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