Recipe by Poni
"This recipe came from a military wife almost 30 years ago (thanks Elise) and it couldn't be much easier. Simply combine all ingredients and cook for 3 hours, then shred the meat. Serve it on buns of your choice...and then sit back and take in the compliments! Everyone loves this recipe, and I've used it at fund raising events with great success! Excellent with potato salad or coleslaw."
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1 (28 ounce) can
diced tomatoes with juice
distilled white vinegar
1/3 (10 fluid ounce) bottle
salt and pepper to taste
This is a good basic recipe, but I agreed with others that it had too much vinegar, and not enough flavor. I cooked mine in the slow cooker on low about 9 hours and that was good. I added brown sugar instead of white, garlic, liquid smoke, ketchup and dijon mustard. That made it better.
This was okay. I cooked the beef in the crockpot on low all day. I thickened the sauce on the stovetop, but ended up adding bottled barbecue sauce. This should be called "Shredded Beef Sandwiches", as they are definitely NOT barbecued. I suggest using crushed tomatoes rather than diced, omitting the extra water, and swapping brown sugar or molasses for white sugar. A little mustard wouldn't hurt, either.
WOW!!! Couldn't ask for more: quick and easy to prepare, throw it all in the crockpot, ready when returning from work at the end of the day, house smells wonderful, a totally deeeeeeelicious meal, and after dinner my teen son printed out the recipe and taped it to the refrigerator door with a note which read: DON'T LOSE THIS RECIPE!!! (Great with potato salad or coleslaw and a sliver of watermelon.)
THIS RECIPE IS A WINNER!!! First I tried this recipe on the family. Concensus=SUPERB! (Even the kids loved it.) Then it was my featured dish at a huge family reunion, and though I'd made 175% as much as I thought I'd need, I found that I had to quickly thaw out what I'd frozen up the day before in order to satisfy the crowd. It was that good!! HINT: I found that serving is best with a leaf of lettuce on the bottom bun, which keeps the juices from softening the bun too much. Otherwise, don't change a thing. This recipes freezes well also. And incidentally, I didn't stand a chance of keeping this recipe a secret.
Delicious! Cooked a 5 lb chuck roast in the slow cooker thinking leftovers would be good for lunch the next day. WRONG!! NO leftovers. Great balance of flavors. Substituted dried minced onion, and added some hot sauce for a little kick. Everyone really enjoyed this recipe. Thanks for sharing.
This tasted incredible! I changed it quite a bit but the recipe was a good starting point. I used chicken rather than beef and simmered for an hour and a half. Then I shredded the chicken and mixed it in with the juice which had thickened quite a bit. I added more vinegar, Worcestershire sauce (used worcestershire for chicken rather than regular worcestershire), 1/4 cup of tomato sauce, 1/4 cup of barbecue sauce and a little bit of water and simmered that for about 25 minutes. The meat was so tender and full of flavor. I will probably use the meat for many recipes in the future, not just sandwiches. Thanks!
After cooking overnight on high in the crock-pot, I doctored it up a bit, but very tender and just the right moisture after simmering shredded meat in juices for an additional 30 min & serving with tongs to shake off excess moisture. BBQ sauce on the side but not necessary. Used brown sugar instead of white.
So good we almost cried. I followed the recipe exactly.
* Percent Daily Values are based on a 2,000 calorie diet.
Barbecued Beef Sandwiches
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 280
** Calories from Fat: 129
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