Crock Pot Shredded Beef Food

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FOUR-WAY SLOW COOKER SHREDDED BEEF



Four-Way Slow Cooker Shredded Beef image

Provided by Food Network

Time 10h

Yield 6 servings

Number Of Ingredients 5

1 beef Shoulder, Arm or Blade Roast Boneless (2 to 2-½ pounds)
1 tablespoon vegetable oil (optional)
1 large onion, chopped
2 tablespoons minced garlic
Salt and pepper

Steps:

  • 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 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
  • 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
  • 4.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.
  • Beef. It's What's For Dinner

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS



Crock Pot Shredded Beef for Chimichangas image

I cooked Recipe #28148 and loved it. But...I have a father who is allergic to chicken. So I wanted to keep along the same lines of the chicken recipe, but make it beef. So one day I threw this together in a crock pot and it came out great. This meat can be used for tacos, enchiladas, etc as well. If you are wanting great baked beef chimichangas, please take this meat, and then follow Recipe #28148 remaining directions. (Including the other ingredients: oregano, cumin, cheese and green onions) It turns out tasty! Hope you like it as much as my family does.

Provided by Bittersweetened

Categories     Meat

Time 6h10m

Yield 8 Chimichangas, 4-5 serving(s)

Number Of Ingredients 4

1 -2 lb boneless beef chuck roast
1 medium diced onion
1 cup beef broth
10 ounces diced tomatoes with lime and cilantro

Steps:

  • Place meat, diced onions, Rotel and beef broth in crock pot.
  • Cook on low for 6-8 hours.
  • When meat is cook, shred it.
  • If continuing on to make chimichangas, follow recipe #28148.
  • Enjoy!

Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 9, Cholesterol 78.4, Sodium 211, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 21.6

CROCKPOT SHREDDED BEEF BARBECUE



Crockpot Shredded Beef Barbecue image

Perfect for a summer cookout or potluck, this shredded beef barbecue recipe is made easily in the crockpot!

Provided by The Chunky Chef

Categories     Main Course

Time 8h20m

Number Of Ingredients 21

2 - 3 Tbsp packed light brown sugar
2 1/2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp kosher salt
1 tsp black pepper
4 lb beef chuck roast
2 Tbsp yellow mustard
2/3 cup beef broth
1 tsp liquid smoke ((optional))
3 - 4 Tbsp unsalted butter ((sliced))
1 large yellow onion, finely minced
4 cloves garlic, minced
3 Tbsp butter
1 tsp olive oil
salt and pepper, to taste
20 - 24 oz bottle of ketchup
1/3 - 1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 - 3 Tbsp molasses
1/2 tsp Worcestershire sauce

Steps:

  • Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
  • Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
  • Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.

Nutrition Facts : Calories 473 kcal, Carbohydrate 4 g, Protein 44 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 167 mg, Sodium 637 mg, Sugar 1 g, ServingSize 1 serving

SHREDDED BEEF SANDWICHES (CROCK POT)



Shredded Beef Sandwiches (Crock Pot) image

My favorite way to use my crock pot is to make shredded beef sandwiches and this one is delicious. Recipe source: Sunset (January 2006)

Provided by ellie_

Categories     Lunch/Snacks

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 1/2 lbs boneless chuck roast
1 (14 1/2 ounce) can tomatoes, chopped
1 (7 ounce) can chipotle chili sauce or 1 (7 ounce) can salsa
1 (4 ounce) can jalapeno peppers, diced and drained
1 onion, chopped
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon honey
1 1/2 teaspoons kosher salt (or other coarse salt)
1 teaspoon ground cumin
2 cups beef broth
French rolls or sandwich bun
onion, sliced, garnish
cilantro, garnish
sour cream, garnish
tomatoes, slices garnish

Steps:

  • Rinse beef and trim excess fat.
  • Put beef in crock pot and reminder of ingredients (through beef broth).
  • Cover and cook on low for 8-10 hours.
  • Shred meat with forks.
  • Return shredded beef to crock pot and serve with sauce.
  • Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.

Nutrition Facts : Calories 534.3, Fat 38, SaturatedFat 15.1, Cholesterol 130.7, Sodium 768.9, Carbohydrate 10.6, Fiber 2.5, Sugar 6.3, Protein 36.9

CROCK POT SHREDDED BEEF



Crock Pot Shredded Beef image

I got this simple recipe form a co-worker many years ago. It is a great fall/winter meal. You can use any kind of roast. I have not tried it with pork but was told that it was just as good as the beef. You can adjust the amount of chili powder and brown sugar depending on how spicy or sweet you like it. The leftovers also freeze well.

Provided by StephB

Categories     Roast Beef

Time 7h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (4 lb) beef roast
14 ounces ketchup
3 tablespoons barbecue sauce
3 medium onions (chopped)
1 green pepper (chopped)
1/2 cup water
1/2 cup vinegar
1 1/2 tablespoons salt
1 tablespoon pepper
2 tablespoons chili powder
3 tablespoons brown sugar

Steps:

  • Place all ingredients except roast in the crock pot.
  • Stir until combined.
  • Place roast in sauce.
  • Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).

Nutrition Facts : Calories 681.5, Fat 45.1, SaturatedFat 18.1, Cholesterol 156.5, Sodium 2068.3, Carbohydrate 24.7, Fiber 1.9, Sugar 18.9, Protein 43.5

CROCK POT SHREDDED BEEF BURRITOS



Crock Pot Shredded Beef Burritos image

Make and share this Crock Pot Shredded Beef Burritos recipe from Food.com.

Provided by TERRY B.

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs chuck roast
1/2 teaspoon ground cumin
1 teaspoon dry oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
2 cups tomatoes, chopped fine
1/2 cup chili pepper, chopped fine
1 onion, chopped fine
1 garlic clove, minced
1 cup water
12 flour tortillas

Steps:

  • Remove as much fat as possible from roast.
  • Place roast in crock pot and cover with remainder of ingredients except tortillas.
  • Cook on low for 8-10 hours.
  • With fork shred roast and stir well with other ingredients in crock pot.
  • Drain meat mixture well and serve in flour tortillas with your favorite toppings.
  • Enjoy.

Nutrition Facts : Calories 595.8, Fat 34.5, SaturatedFat 13.2, Cholesterol 104.3, Sodium 476, Carbohydrate 35.9, Fiber 3.1, Sugar 3.7, Protein 33.7

SAVORY CROCK POT SHREDDED BEEF



Savory Crock Pot Shredded Beef image

Oh my goodness! This beef is so delicious and the aroma while it is cooking is mouth watering. It isn't difficult to prepare- just combine dry rub ingredients and pop in the crock pot. There is no need to add water and the roast comes out so juicy, tender, and flavorful. It is so nice to have an all purpose meat recipe to use in enchiladas, burritos, tacos, casseroles, or in sandwiches. If you make sandwiches, you can leave the meat as is- it is tender and juicy or add your favorite barbeque sauce. I like to freeze it to keep on hand.

Provided by Delish

Categories     Meat

Time 6h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 tablespoon dried onion flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seed
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
3 -4 lbs boneless chuck roast

Steps:

  • Halve roast to make sure meat cooks all the way through.
  • Combine all seasonings in a small bowl and mix thoroughly; run all over roast.
  • Place roast in crock pot sprayed with nonstick cooking spray.
  • Cover and cook on low for 6-8 hours or until meat is tender and cooked through.
  • Shred meat with a fork.

Nutrition Facts : Calories 246.2, Fat 10.5, SaturatedFat 4.7, Cholesterol 112.3, Sodium 720.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 36.3

CROCK-POT SHREDDED BEEF SANDWICHES



Crock-Pot Shredded Beef Sandwiches image

I've seen quite a few other recipes on here like this one, but they all have Italian dressing in them. Which I was a little weirded out by so I didn't want to use it. I came across this recipe in a Taste Of Home book and figured I'd give it a try. Please note that it IS a spicy meal. If you have a hard time dealing with normal black pepper or mild salsa you probably will not like this. I like mild salsa but too much of it burns my mouth and black pepper bothers me too sometimes. I COULD deal with this (by NOT eating any of the peppers), and I liked it, but it is very spicy to someone like me.

Provided by KinMa

Categories     One Dish Meal

Time 8h10m

Yield 10-12 small subs, 4-6 serving(s)

Number Of Ingredients 10

1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
1 (3 1/2-4 lb) boneless beef chuck roast
1/4 cup water
1 3/4 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 large onion (sliced and quartered)
10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)

Steps:

  • Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
  • Cut roast into large chunks. I cut mine into thirds and then split those in half.
  • Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
  • In a small bowl, combine the seasonings and sprinkle half over the meat.
  • Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
  • Layer the last 1/3 of meat and cover with remaining seasonings.
  • NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
  • Cover and cook on low for 8-9hrs or until meat is tender.
  • Once done shred with forks and using a slotted spoon put on rolls.
  • NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

Nutrition Facts : Calories 1468.2, Fat 84, SaturatedFat 32.3, Cholesterol 273.9, Sodium 2694.1, Carbohydrate 84.3, Fiber 5.3, Sugar 7.1, Protein 88.5

CROCK POT SHREDDED BEEF



Crock Pot Shredded Beef image

Make and share this Crock Pot Shredded Beef recipe from Food.com.

Provided by Sewwhatsports

Categories     Roast Beef

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 lbs chuck roast
1 (1 ounce) package Italian salad dressing mix
1/4 cup water

Steps:

  • Trim chuck roast of any excessive fat.
  • Place chuck roast in crock pot.
  • Sprinkle dry Italian dressing over meat.
  • Add water.
  • Cover and cook on low for 8-10 hours.
  • Use 2 forks to seperate and shred meat.
  • Serve with mashed potatoes, veggies and crispy rolls.
  • Also makes great sandwiches, with or without barbeque sauce. Freezes very well.

Nutrition Facts : Calories 385.6, Fat 29.6, SaturatedFat 12, Cholesterol 104.3, Sodium 89.4, Protein 27.8

EASY CROCK-POT SHREDDED ROAST BEEF



Easy Crock-Pot Shredded Roast Beef image

Provided by mgallian

Time 10m

Yield 6 1 cup

Number Of Ingredients 7

2 2-3 pound beef roasts (or one up to 5 pounds)
2-3 cups water (approximately)
Lawry's seasoning salt (sprinkly liberally )
Fresh cracked pepper (sprinkly liberally )
garlic powder (sprinkly liberally )
onion powder (sprinkly liberally )
other optional seasonings: (tarragon, parsley, basil, worchesterchire sauce, soy sauce, teriyaki sauce)

Steps:

  • Preheat your slow cooker to low heat.
  • Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides. Put in the bottom of the pot. Add water to the pot.
  • Sprinkle evenly with Lawry's seasoning salt, freshly ground pepper, and any optional spices you choose.
  • Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours. Before cooking put a piece of saran wrap over the pot before putting on the lid. It helps the meat to cook faster and the juices to not evaporate.
  • When done cooking, pull the beef apart while still in the pot with just your two forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, nachoa, taco, or burrito!

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