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Shredded Beef Sandwiches

Categories: Cooking, Crockpot, Food, Uncategorized

6 comments

This recipe is a great way to feed a crowd or to feed your family on those nights when everyone is in and out of the house, eating dinner at different times. It is also a nice variation of the pulled pork recipe.

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Stick in your crockpot:

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3lb pot roast
1 lg onion, chopped
2 cups beef broth

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I like to either chop the onion up really fine so that no one can see it and it blends in. Or leave it in huge chunks so that it can easily be picked out but still contributes flavor. Pieces that are actually visible, yet too small and numerous to pick out cause untold anguish by certain, shall-remain-nameless-people, in my house and it is best avoided at all costs.

Cook this in your crockpot all day on low, about 8 hours, or until the meat falls apart.

1 garlic clove
1tsp salt
3/4 cup ketchup
4T brown sugar
2T vinegar
1 tsp dry mustard
1/2 tsp chili powder
3 drops Tabasco
1/4 tsp paprika
1 tsp Worcestershire sauce

Mix these ingredients in a bowl for adding about one hour before serving. I do it first thing in the morning when I am in getting dinner ready mode and then just set the bowl aside until dinner.

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After 8 hours or so when the meat is falling apart, remove it from the crockpot leaving the juice behind. Shred the meat up with two forks. Drain all but 1 1/ cups of the broth in the crockpot.

Return the beef to the crockpot with the 1 1/ cups of broth. Add the rest of the ingredients and mix well.

Turn the crockpot onto HIGH and let cook for an additional hour.

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To serve, pile the beef high onto sandwich rolls. The recipe originally said that it makes 8, but if you have younger children you will get more than 8 sandwiches out of this.

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6 comments so far...

  • Did you mean 1 1/2 C of broth? Don’t know if my browser is just being wacky, but in both places I see, “1 1/ cups of broth”.

    This sounds delicious, BTW, and I love crock-pot meat.

    Chris says: YES! 1 1/2 cups beef broth

    EG  |  January 23rd, 2009 at 3:42 pm

  • I am so making this on Sunday.

    Angella  |  January 23rd, 2009 at 6:43 pm

  • I have a similar recipe from my sister’s Italian mother-in-law:

    1 3-lb pot roast (or whatever beef is on sale)
    1/2 jar of whole pepperoncini peppers
    1 envelope of Hidden Valley Ranch dressing mix (the powdered stuff)

    Put all three ingredients in the crock pot and cook until the meat is very tender. If you like (this is optional) add 1 envelope brown gravy mix and cook for just a few minutes longer to thicken. Serve on rolls.

    (If you leave the peppers whole, they are very easy to pick out)

    Julie  |  January 24th, 2009 at 1:57 am

  • Okay, not good. I am on a diet. Now I am hungry. Great post!

    virtualmom  |  January 26th, 2009 at 2:50 am

  • Wow. I’m totally making this! Would omitting the onion all together make a big difference? I have a son who’s allergic. Maybe leeks will do? I love how this recipe uses things that I generally always have in my pantry. Looking forward to it! Yum.

    Amy @ Muddy Boots blog  |  February 22nd, 2009 at 8:40 pm

  • can you freeze this meat?

    Chris says: Yes, you can.

    susi  |  March 26th, 2009 at 5:30 pm

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