CrockPot Barbecue Beef and Bean Sandwiches
Originally posted in 2008, during my Year of Slow Cooking, these barbecue beef sandwiches are spicy (if you use the jalapenos) and tangy and a touch sweet ALL AT THE SAME TIME!
:-)
Make these whenever you don't know what to make for dinner -- trust me, they will become a new family favorite!
Day 265!
Only 100 days to go. Except for that it's leap year.
Becky from Michigan emailed me her Cowboy Beef n Bean recipe to try. We really enjoyed it!
She serves her shredded meat on hamburger buns or sandwich rolls, but I put ours on some lightly salted rice cakes.
The meat is tender and juicy, and tastes great over rice the next day.
This is super easy---you probably already have all the ingredients in the house already!
The Ingredients.
serves 6
3 pound chuck roast (mine was frozen solid)
1 yellow onion, sliced in rings
3 cloves chopped garlic
1 can (16.5 oz) barbecue baked beans
OPTIONAL: 1 tablespoon of jalapeño peppers from a jar
2 tablespoons water
1/4 cup prepared barbecue sauce (this wasn't in the picture, because I needed to go get some, and wanted the meat to start cooking
--cheese, optional
--more jalapeno slices, optional
The Directions.
You will need at least a 4 quart crockpot for this meal.
All I did was run the meat under hot water to separate it from the plastic bag.
I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic.
After I added them, I poured the contents of the bean can over the meat.
Although Becky didn't, I added about 2 tablespoons of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.
Add barbecue sauce.
Cover and cook on low for 8 - 12 hours, or until meat shreds easily with a fork.
I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.
Serve on rolls, buns, rice cakes, or over rice.
Add slices of your favorite cheese and sliced jalapenos.
The Verdict.
We all really liked this meal. The kids ate their meat right off the plate with a fork, and Adam and I did the rice cakes.
I loved the sliced jalapenos on top---there was a perfect mix of spicy tang and sweetness from the barbecue sauce.
The meat was very tender and fell apart, just as I like it.
Thank you, Becky, for sharing!
:-)
Make these whenever you don't know what to make for dinner -- trust me, they will become a new family favorite!
Day 265!
Only 100 days to go. Except for that it's leap year.
Becky from Michigan emailed me her Cowboy Beef n Bean recipe to try. We really enjoyed it!
She serves her shredded meat on hamburger buns or sandwich rolls, but I put ours on some lightly salted rice cakes.
The meat is tender and juicy, and tastes great over rice the next day.
This is super easy---you probably already have all the ingredients in the house already!
The Ingredients.
serves 6
3 pound chuck roast (mine was frozen solid)
1 yellow onion, sliced in rings
3 cloves chopped garlic
1 can (16.5 oz) barbecue baked beans
OPTIONAL: 1 tablespoon of jalapeño peppers from a jar
2 tablespoons water
1/4 cup prepared barbecue sauce (this wasn't in the picture, because I needed to go get some, and wanted the meat to start cooking
--cheese, optional
--more jalapeno slices, optional
The Directions.
You will need at least a 4 quart crockpot for this meal.
All I did was run the meat under hot water to separate it from the plastic bag.
I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic.
After I added them, I poured the contents of the bean can over the meat.
Although Becky didn't, I added about 2 tablespoons of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.
Add barbecue sauce.
Cover and cook on low for 8 - 12 hours, or until meat shreds easily with a fork.
I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.
Serve on rolls, buns, rice cakes, or over rice.
Add slices of your favorite cheese and sliced jalapenos.
The Verdict.
We all really liked this meal. The kids ate their meat right off the plate with a fork, and Adam and I did the rice cakes.
I loved the sliced jalapenos on top---there was a perfect mix of spicy tang and sweetness from the barbecue sauce.
The meat was very tender and fell apart, just as I like it.
Thank you, Becky, for sharing!
This sounds very yummy. Can't wait to try it.
ReplyDeleteThat looks really good!
ReplyDeletemmm...sounds good. thank you steph
ReplyDeleteI'm pretty sure my husband is going to love you for this. This is sooooooo right up his alley!
ReplyDeleteThis looks delicious! I'm getting married in December and I have been collecting your crock pot recipes to add to my repertoire :) My fiance and myself say a big THANKS to you!!
ReplyDeleteThis looks and sounds very, very yummy.......can't wait to give it a try.
ReplyDeleteAlso had to tell you that I made your CrockPot Chicken Cordon Blue......Oh My Heavens!! It was wonderful.....my family loved it! Thank you for such wonderful recipes.....=)
That looks especially great with those jalapeno slices on top - yum!!
ReplyDeletebarbecue sauce would probably make it into my top 10 favorite foods. this looks amazing! and i must say, rice cakes is a pretty creative way to eat barbecue beef. haha
ReplyDeleteYou don't realize what impeccable timing you have Stephanie. We're having BBQ sammies this week anyway and this would be a cool twist. Plus I've gotten to where I eat jalapenos on just about anything now.
ReplyDeleteMicha
You've been awarded:)
ReplyDeleteI am so impressed! How creative of you to use your crock pot every day. I know it takes some planning! Susan C
ReplyDeleteFyi. . .your unnatural obsession with your crockpot is making my life naturally easier and yummier. Thank you!
ReplyDeleteKari ;)
I have a request for you... could you tackle a crock pot homemade cream of chicken soup??? I've got several qt bags of your crm of mush soup in the freezer- ready and waiting for winter casserole use.. and would love to do the same w/crm of chicken. esp now w/the cost of food, and the fact that homemade version would have to be much healthier... THANKS!!!
ReplyDeletespartangogreengal, I will try. I don't have a recipe yet, but I'll look for one to be adapted to the crockpot. Thanks for the idea!
ReplyDeletexox
steph
This sounds delicious! A twist on the usual same old, same old crockpot beef or pork on a bun.
ReplyDeleteI made this tonight with leftover pork. My son said it all "Yum delicious."
ReplyDeleteThanks
A
I'm eating left overs of this from Sunday and it's so good.
ReplyDeleteI warmed more then needed for my bun so I used tortilla chips for the rest. I think it's better then on bread!
So this looked really good, but I didn't have the baked beans so, I did a little alterations... I used the same roast, garlic, and onion, but added 1 cup of our fav BBQ sauce, 1/2 cup water, and a can of light kidney beans... Smells wonderful, we'll see how it works out!!! Thanks so much for the ideas!!! Love your site and I have your book...
ReplyDeleteThese were great! I used a 4lb roast, 2 cans of beans, and extra sauce. The beans were falling apart by the time the roast was done, but that helped to thicken the sauce, though I did help it with a little cornstarch slurry at the end. Thanks!!
ReplyDelete