Slow Cooked Pulled Beef Sandwiches

Here is another variation on the Pulled Pork Sandwiches.  I think I will be cooking this recipe this week because at Albertson’s there is a sale on chuck roast that is a “buy one get one free” which is a good deal.  So I plan to buy a roast for this recipe and freeze the other roast for another day.  🙂

 Slow Cooked Pulled Beef Sandwiches

 Ingredients

3 lbs. beef chuck roast
1 cup Bull’s-Eye Original Barbecue Sauce
1/2 cup Ketchup
2 tablespoons light brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire Sauce
2 tablespoons spicy mustard
1/8 teaspoon ground cloves
1/2 teaspoon chili powder

 Directions

1.  Turn the slow cooker on high heat.  Rinse the beef under cold water and place in the slow cooker.

2.  Combine the rest of the ingredients in a medium bowl and pour over the beef.

3.  Cover and cook on high for 4 hours.  (I have not cooked this on low heat yet, so I’m not quite sure how long it would take on low.)

4.  When the beef is done, place the beef on a plate and shred it with 2 forks.  Return the beef to the sauce and mix well.  Serve on a hamburger bun.

Makes 8 sandwiches

Advertisements

Slow Cooker Pulled Pork Sandwiches

Click the “play” button to read the recipe. You can also print out a copy of the recipe or even save it.  I love a good sandwich this time of year!!

Click to play this Smilebox recipe
Create your own recipe - Powered by Smilebox
Personalize your own recipe card

Molly’s Chicken

Click the “play button” to get the recipe. 🙂 Chicken drumsticks are on sale at the grocery store this week and I thought this would be a good recipe to try using the drumsticks.  ( They are 79 cents a pound at United.)  And this is a slow cooker recipe which makes it even easier!!

Click to play this Smilebox recipe
Create your own recipe - Powered by Smilebox
Create your own digital recipe page

Slow Cooker Shrimp Creole

1 1/2 cups chopped onion
1 1/4 cups chopped celery
1 clove garlic, minced
3/4 cup diced green pepper
1 (28 oz) can whole tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon paprika
1 bay leaf
4-6 drops Tabasco sauce
1 pound fresh shrimp, shelled and deveined Or 1 pound package frozen shelled shrimp

Combine all ingredients except shrimp in slow cooker and stir to blend well. Cover and cook on Low 7 to 9 hours. (High 3-4 hours) During last hour turn slow cooker to High and add shrimp. Cook 1 hour or until shrimp turn pink.

Spanish Chicken

1 (3-4 pound) whole chicken
Salt, pepper, paprika to taste
Garlic salt (optional)
1 (6 oz) can tomato paste
1/2 cup beer (4 oz)
1 (3 oz) jar stuffed olives with liquid

Season washed chicken with salt, pepper, paprika and garlic salt, if desired. Place in slow cooker. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 8-10 hours. (High 3-4 hours). Serve over rice or noodles.   Serves 6     16 points

California Pilaf

2 pounds ground beef
2 1/2 cups water
2 (8 oz) cans tomato sauce
1 green pepper, chopped
2 small garlic cloves, minced
1 small onion, chopped
2 1/2 teaspoons salt
1/4 teaspoon pepper
2/3 cup ripe olives, sliced
1 cup raw rice (converted)

Brown ground beef in skillet; drain off fat. Place ground beef and all remaining ingredients in slow cooker. Stir well. Cover and cook on Low for 6-9 hours. (Or on High for 3 hours.)

Slow Cooker Continental Chicken

This is such a wonderful dish.  It is great for company.

1 (2 1/4 oz) package dried beef
3-4 whole chicken breasts, halved and boned
6-8 slices bacon
1 (10 3/4 oz) can condensed cream of mushroom soup
1/4 cup sour cream mixed with 1/4 cup flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on Low for 7-9 hours. Serve over hot buttered noodles.

Slow Cooker Arroz Con Pollo

2 pounds chicken parts
salt
pepper
paprika
2 tablespoons oil
1 pound can tomatoes, cut up
1/2 cup chopped onion
1 large clove garlic, minced
2 chicken bouillon dissolved in 1 1/2 cups water
1/4 teaspoon tumeric
1/8 teaspoon pepper
1 bay leaf
10 oz. pkg. frozen peas
1 cup long-grain rice
1/3 cup sliced stuffed olives
Sprinkle chicken with salt, pepper and paprika; brown. Put all ingredients except peas, rice and olives in cooker. Stir to mix. Cover pot and cook on Low 6-8 hours or on High 3-4 hours. Add remaining ingredients. Cook on High 1-2 hours until rice is tender. Stir occasionally.

BBQ Spare Ribs

This dish is so good and easy.  I can put this in the slow cooker in the morning and it is ready by the time I get home from work.  The family loves it.  The meat is so tender that it falls off the bone.

Cut the ribs up so they fit into the slow cooker.  I usually like to cut them up into 2 ribs.

Salt and pepper the ribs.  If you noticed I used quite a bit of pepper, that’s the way I like it.

Pour on your favorite barbeque sauce.  I use up all the bottles that have just a little sauce left at the bottom of the jar that didn’t get used up for one reason or another.  This is a great excuse to get rid of all those extra bottles in the refrigerator.  Cook the ribs on low for 8 hours.  I served mine with baked beans and corn.

Crockpot Stew

This is one of the best recipes for stew and it is so easy!!

2 pounds stew meat that has been cut in 1 inch cubes
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove of garlic
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk of celery, sliced
2 teaspoons of Kitchen Bouquet

Place meat in crockpot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours. Stir stew before serving.