SLOW-COOKER MAKE-AHEAD BEEF
Succulent shredded beef is like money in the bank when it comes to dinner. It means you can go from a burrito to pasta to sandwiches in the blink of an eye. Here's how we use this recipe to its full potential: Pick up the boneless beef chuck roast when it's on sale or when there's a busy week ahead. It's a versatile meal starter and can save money that might otherwise be spent on emergency pizza delivery or unsatisfying drive-through meals. When you've got a few extra minutes to spend in the kitchen, sear the beef and toss it in the slow cooker. Once the meat is done, it's simple enough to shred it and parcel it up into packages that are the right size for all kinds of family meals.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat.
- Heat 12-inch skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides.
- Transfer to slow cooker; pour 1/4 cup water over roast. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender and easy to shred.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard remaining liquid.
- To Freeze: Divide beef into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked shredded beef.
- To Make in Oven: Heat oven to 325°F. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat. Heat 12-inch ovenproof skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides. Pour 1 cup water over roast. Cover and roast 2 1/2 to 3 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F and beef is tender enough to shred easily. Remove from oven; let rest until cool enough to handle, about 30 minutes. Shred meat with 2 forks, discarding fat and cartilage as you go. Toss shredded beef in 1/2 cup of the pan liquid to coat. Discard remaining pan liquid. Freeze and thaw as directed above.
Nutrition Facts : Calories 270, Carbohydrate 0 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 500 mg, Sugar 0 g, TransFat 1/2 g
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS
These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20h45m
Yield 8
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
- Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
- Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
- Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
- Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
- Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
- Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g
MAKE-AHEAD SLOW COOKER BEEF STEW
Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week.
Provided by BusySpoons
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h30m
Yield 6
Number Of Ingredients 21
Steps:
- Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
- Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
- For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 43.8 g, Cholesterol 68.6 mg, Fat 20.6 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 7.4 g, Sodium 1110.2 mg, Sugar 8.1 g
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