Slow Cooker Recipes

Four-Way Slow Cooker Shredded Beef

Four-Way Slow Cooker Shredded Beef

LOW Setting: 10 1/2 hr | HIGH Setting: 6 1/2 hr | Yield: 6 servings

Ingredients

  • 1 beef shoulder roast, boneless arm chuck roast or boneless blade chuck roast (2 to 2 1/2 pounds)
  • 1 tablespoon vegetable oil (optional)
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • Salt and pepper

Instructions

  1. For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
  2. Place onion and garlic in 3 1/2 to 5 quart slow cooker; place roast on top.
  3. Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours or until roast is fork-tender.
  4. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture.
  5. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired.
  6. Continue as directed in Recipe Variations below, as desired.

Notes

Recipe Variations

Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.

BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.

Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.

Nutrition

Per serving, using Shoulder Roast: 161 calories; 5 g fat (2 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 64 mg sodium; 3 g carbohydrate; 0.5 g fiber; 23 g protein; 7.2 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 2.8 mg iron; 26.0 mcg selenium; 5.5 mg zinc; 89.1 mg choline

Attribution

Recipe and photo used with permission from: Texas Beef Council



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