Serve these mouth-watering slow-cooked barbecue beef sandwiches with homemade coleslaw or oven-baked potato wedges or chips.
We’ve also added a vegan Portobello sandwich recipe for all you vegan sandwich lovers out there who’d like to rip their own version of a beef sandwich.
Slow-cooked barbecue beef sandwiches
- 1 boneless beef tank
- 1-1/2 cups ketchup
- 1/4 cup packaged brown sugar
- 1/4 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons of Dijon mustard
- 1 teaspoon of liquid smoke, if desired
- 1/2 teaspoon of salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon pepper
- 12 sandwich rolls, sliced
- Optional: sliced onions, dill pickles, and pickled jalapeños
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- Cut roast in half and place in slow cooker. In a small bowl, combine ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired, and seasonings. Pour the beef.
- Cover and simmer for 8-10 hours or until meat is tender. Take out the meat; cool a little. Skim off the fat from the cooking liquid.
- Shred beef with 2 forks; return to 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 jalapeños, if desired.
This recipe was found on tasteofhome.com
Pulled out the Portobello BBQ sandwiches
- 3 Portobello mushrooms
- 1 tablespoon unrefined coconut oil
- 1 cup diced onion
- 1/2 cup BBQ sauce + more for serving
- 1/4 + 1/8 teaspoon liquid smoke (optional)
- 2-3 hamburger-style buns, gluten-free if desired
- Preheat the oven to 220 degrees, place the rack in the center of the oven. Line a baking sheet with parchment paper.
- Remove the portabello stems and set aside (you don’t need to fry them like the tops..they are already dry). Turn the mushroom caps upside down on the work surface. Using a small metal spoon, gently scrape out the “gills” on the underside of the mushroom. This helps reduce the moisture content even more (discard the gills in the yard, garden or compost!). Place the mushroom caps bottom side up on the pan and bake for 20-25 minutes. This helps dry them out.
- While the mushrooms are frying, add the oil to the pan and heat it until it shimmers. Reduce heat to low to medium-low and add onion, stirring occasionally, until soft, about 10 minutes.
- Meanwhile, chop the stems, removing as little as possible at the base to remove the tough edge. Use two forks to “pull” the mushroom stems, separating the pieces with your fingers if necessary, until they are shredded. Set aside in a medium bowl.
- Remove the portabello from the oven and once it is cool enough to handle, shred the mushrooms again using two forks, separating the larger pieces with your fingers if necessary, until they are finely chopped. Add them to the same bowl with the chopped stalks.
- Add all the chopped mushrooms, barbecue sauce and liquid smoke to the sauteed onions. Cook on medium-low for about five minutes, stirring occasionally to heat through. Cover to keep warm until serving. Serve on warm buns stuffed with sweet potatoes or slightly chilled in a firm lettuce wrap. Top with coleslaw or pickles and serve with potato salad, corn on the cob, potato salad, baked beans… Anything you love to go with BBQ!
- Store in a covered container in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost in the refrigerator overnight and gently reheat on the stove.
This recipe was found on vanillaandbean.com