SHREDDED BEEF MASTER RECIPE(OAMC FRIENDLY)
A master recipe for shredded beef using your crockpot. Adapted from BH&G magazine. Enjoy! This can be frozen too!
Provided by Sharon123
Categories Roast Beef
Time 6h15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker.
- Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef.
- In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and cayenne pepper. Pour over beef in cooker.
- Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
- Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices.
- Add onion to beef, adding enough juices to beef to moisten.
- Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
- Makes 6 cups.
Nutrition Facts : Calories 717.2, Fat 52.8, SaturatedFat 21, Cholesterol 183.2, Sodium 892.2, Carbohydrate 6.5, Fiber 1, Sugar 2.5, Protein 51.2
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
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