Friday, July 11, 2008

BBQ'd Beef-on-a-Bun

If the guys in your life are wondering "where's the beef?"...here it is!
I was at a women's conference some twenty years ago...and attended a cooking workshop. The facilitator was Joyce R...and she left me with some wonderful recipes that I've made my own since that time. One of our family favorites is the BBQ'd Beef. I remember Joyce telling us they had just served it at a western themed wedding reception...with potato salad and coleslaw as side-dishes. I have brought it to potlucks...camping trips...and it was our dinner at the beach a few nights ago.

BBQ'd Beef

5 steaks (any kind)
1 28 oz. can tomatoes

Cook in slow cooker overnight (about 10 hours) on low.
Drain juices and shred the cooked beef with two forks.

Sauce

1 tbsp. vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 cup chopped celery
1 cup water
1 cup ketchup
1/4 cup vinegar
3 tbsp. packed brown sugar
1 tbsp. worcestershire sauce
2 tsp. parsley flakes
1 tsp. chili powder
1 tsp. prepared mustard
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. cayenne

Sauté onion & celery until tender.
Add remaining sauce ingredients and heat through.
Add shredded beef and simmer for about 1 hour. (I return meat and sauce to slow cooker until serving time.)
Serve on submarine or beef-dip buns.

The original recipe calls for five steaks...I use any beef I have handy. I often cut up large roasts...and if my crockpot is chock-full, I make slightly more of the sauce.


11 comments:

  1. Judy, this recipe looks awesome. I think I may have been at the same workshop or maybe one of her other ones. That workshop is where I first discovered Strawberry Spinach Salad. Anyways, this looks wonderful and it will absolutely be coming with us camping this year. Do you know about how many pounds of meat you use? Would you use 2 whole round steaks .. .can you guess?
    Your pictures of the food are awesome as usual. Really, magazine quality.

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  2. Looks so very good..this also works well with pork and I've done it with chicken as well.

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  3. sorry .. one more question. HOw big is that can of tomatoes. I'm guessing 48 oz?

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  4. Lovella...I think we sat in on the same workshop once upon a time! I just found my recipe sheet from that day and there it was...strawberry spinach salad. And the year was 1997 (not twenty years ago...as I thought!)

    I likely use five pounds of meat...everytime it's a little different, but always good. I use a 28 oz. can of tomatoes...it all gets discarded in the end (just to keep the meat moist).

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  5. Girls - I love your blog and your recipes - they are SO delicious and I thank you for sharing them.

    Head over to my blog and pick up the Arte y Pico award I present to you with gratitude for your generosity. Thank you!

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  6. Yummy! how did you keep it hot at the lake? I just may do this for an excurtion next week. Kathy

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  7. This looks like the same recipe that I have used. When you do the prep work ahead of time, it's so much easier to be organized especially for a bigger group.
    My family loves it. I tend to make it in the winter season.

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  8. This looks like something the men would especially like! I also know that any recipe from Joyce is bound to be good! Thanks for sharing again, Judy!

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  9. My son was having oral surgery today so I thought this would be a good day to try it. I put the steak on last night, and it was tender and I shredded it in just a few minutes before we left. When I got home it was almost dinner time, he was doing terrible, so I just put a jar of BBQ sauce on the meat. It was still great and it was nice to have something home cooked on such a busy day. I love your site, it is just awesome, thank you for hte wonderful recipe ideas.
    Blessings,
    Gayle

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  10. Last night I got up at 2 am and put a roast in the slow cooker. It was deliciously tender by eleven the next morning. I found your recipe and decided to use 1/2 the meat with the bbq sauce recipe and save the other 1/2 for lunches. I made the recipe just how it's written and added some liquid smoke for a little extra kick. My family loved it:)

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  11. I was looking for way to use left over roast beef. I found your recipe and altered it just a little. I never did use the tomatoes and I used my pressure cooker. I sauteed the onions celery and garlic, added some stew meat and sauteed a little longer in the the pot. Then added all the rest of your ingredients along with my left over roast beef, close up the pressure cooker and cooked for 15 minutes. The flavor was awesome and everything was soft and juicy. I loved it!

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