Best Shredded Beef N Slaw Sandwiches Recipes

SLOW COOKER SHREDDED BEEF SANDWICHES

Slow Cooker Shredded Beef Sandwiches image

I like to serve these mouth-watering sandwiches with a side of coleslaw. The homemade barbecue sauce is exceptional and is wonderful for dipping.

Provided by LEAHB21

Categories Main Dish Recipes Sandwich Recipes Beef

Time 10h15m

Yield 16

Number Of Ingredients 11

Ingredients

1 (10.5 ounce) can condensed beef broth
1 cup ketchup
½ cup packed brown sugar
½ cup lemon juice
3 tablespoons steak sauce
2 cloves garlic, minced
1 tablespoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 (3.5 pound) beef eye of round roast, cut in half
16 sandwich buns, split

Steps:

Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Nutrition Facts : Calories 601.1 calories, Carbohydrate 80.1 g, Cholesterol 54.3 mg, Fat 11.7 g, Fiber 3.9 g, Protein 41.2 g, SaturatedFat 3.3 g, Sodium 1287.2 mg, Sugar 15.2 g

SHREDDED BEEF 'N' SLAW SANDWICHES

SHREDDED BEEF 'N' SLAW SANDWICHES image

A DIFFERENT TWIST ON PULLED BEEF!!

Provided by Kimi Gaines

Categories Sandwiches

Time 3h

Number Of Ingredients 10

Ingredients

4 lb beef stew meat, cut into 1-inch cubes
2 c water
2 c ketchup
1/2-3/4 c worcestershire sauce
2 Tbsp lemon juice
2 Tbsp prepared horseradish
1 Tbsp prepared mustard
2 tsp salt
8 c shredded cabbage
30 sandwich buns

Steps:

1. IN DUTCH OVEN, BRING BEEF AND WATER TO A BOIL. REDUCE HEAT; COVER AND SIMMER 2 HRS.
2. REMOVE BEEF WITH A SLOTTED SPOON; SHRED WITH 2 FORKS AND SET ASIDE. SKIM FAT FROM THE COOKING LIQUID. STIR IN KETCHUP, WORCESTERSHIRE SAUCE, LEMON JUICE, HORSERADISH, MUSTARD AND SALT. ADD THE MEAT AND CABBAGE. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER 45 MINUTES OR UNTIL CABBAGE IS TENDER.
3. SPOON 1/3 CUP ONTO EACH BUN.