Time 8h35m Yield 12 servings. Number Of Ingredients 12 Steps:
Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Time 9h10m Yield 8 Number Of Ingredients 5 Steps:
Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
Time 8h15m Yield 8-10 servings. Number Of Ingredients 15 Steps:
Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender., Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls.
Time 8h Yield 4 servings Number Of Ingredients 12 Steps:
Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours. Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.
Time 8h20m Yield 7 Number Of Ingredients 9 Steps:
Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well. Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.
Time 11h5m Yield 10-12 serving(s) Number Of Ingredients 11 Steps:
Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce. Cover and cook on LOW for 9 to 11 hours, until beef is very tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add bottle of BBQ sauce. Cover and cook on high for another 45-60 minutes. Serve over split buns with a pasta salad.
Time 8h20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a nonstick skillet, heat the oil and brown the meat in batches. As the meat browns transfer to a 5 quart slow cooker. Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules. Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours. Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.
Time 4h10m Yield 8 servings. Number Of Ingredients 15 Steps:
In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Time 10h35m Yield 16 Number Of Ingredients 17 Steps:
Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top. Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours. Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks. Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker. Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.
Time 6h25m Yield 20 Number Of Ingredients 10 Steps:
Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease. Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.
Time 7h5m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Season roast with garlic powder, onion powder, salt & pepper. Power one bottle of barbecue sauce over meat. Cook on low for 6 to 8 hours. Remove meat, shred & return to slow cooker. Pour the second bottle of barbecue sauce over the meat & stir. Cook for one more hour. Serve on your favorite buns.
Time 6h10m Yield 10 Number Of Ingredients 13 Steps:
In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper. Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket. In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth. Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F. Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine. Thinly slice brisket; transfer to serving plate. Spoon sauce over top.
