Best Shredded Beef Sandwiches Crock Pot Recipes
GLUTEN FREE SHREDDED BEEF SANDWICHES (CROCK POT)
This easy, tasty shredded beef sandwich recipe is adapted from Saving Dinner's recipe by Leanne Ely. It is so easy to make in the morning and eat for lunch or dinner. It smell great too!
Provided by BridgetteTaylor
Categories One Dish Meal
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
- Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
- Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).
Nutrition Facts : Calories 473.2, Fat 27.6, SaturatedFat 10.9, Cholesterol 170.1, Sodium 2133.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 50.9
CROCK POT SHREDDED BEEF SANDWICHES
Great shredded beef sandwiches! Especially good with provolone or swiss cheese. Recipe from "Quick Cooking" magazine.
Provided by Fauve
Categories One Dish Meal
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).
Nutrition Facts : Calories 517, Fat 27.3, SaturatedFat 10.5, Cholesterol 101.2, Sodium 726, Carbohydrate 35.7, Fiber 2.8, Sugar 13.5, Protein 31.1
SHREDDED BEEF SANDWICHES (CROCK POT)
My favorite way to use my crock pot is to make shredded beef sandwiches and this one is delicious. Recipe source: Sunset (January 2006)
Provided by ellie_
Categories Lunch/Snacks
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beef and trim excess fat.
- Put beef in crock pot and reminder of ingredients (through beef broth).
- Cover and cook on low for 8-10 hours.
- Shred meat with forks.
- Return shredded beef to crock pot and serve with sauce.
- Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.
Nutrition Facts : Calories 534.3, Fat 38, SaturatedFat 15.1, Cholesterol 130.7, Sodium 768.9, Carbohydrate 10.6, Fiber 2.5, Sugar 6.3, Protein 36.9
CROCK-POT SHREDDED BEEF SANDWICHES
I've seen quite a few other recipes on here like this one, but they all have Italian dressing in them. Which I was a little weirded out by so I didn't want to use it. I came across this recipe in a Taste Of Home book and figured I'd give it a try. Please note that it IS a spicy meal. If you have a hard time dealing with normal black pepper or mild salsa you probably will not like this. I like mild salsa but too much of it burns my mouth and black pepper bothers me too sometimes. I COULD deal with this (by NOT eating any of the peppers), and I liked it, but it is very spicy to someone like me.
Provided by KinMa
Categories One Dish Meal
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.
Nutrition Facts : Calories 1468.2, Fat 84, SaturatedFat 32.3, Cholesterol 273.9, Sodium 2694.1, Carbohydrate 84.3, Fiber 5.3, Sugar 7.1, Protein 88.5
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