SLOW COOKER SHREDDED BEEF
"Our family loves these tasty shredded beef sandwiches with their mild barbecue flavor," writes Fran Frerichs from Gurley, Nebraska. The recipe makes a lot, so it's a nice choice for parties.
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 14-16 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. , Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 574mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.
MEXICAN SHREDDED BEEF
Fork-tender Mexican Shredded Beef is easy to make and flavor-packed! In this slow cooker recipe, succulent, juicy shreds of beef are braised in a savory, Mexican-spiced gravy with chipotle peppers and a simple blend of spices.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 4h15m
Number Of Ingredients 13
Steps:
- Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
- Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
- Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
- Stir, remove from the heat, and carefully pour (or ladle) over the beef.
- Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
- Shred the beef, return to the slow cooker, stir, and serve!
Nutrition Facts : Calories 544 kcal, Carbohydrate 11 g, Protein 46 g, Fat 36 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1195 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
EVERYDAY SHREDDED BEEF FILLING (ATK, SLOW-COOKER)
From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling.
Provided by duonyte
Categories Roast Beef
Time 9h20m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
- Stir tomato sauce and sugar into slow cooker.
- Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
- Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
- Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
- Let braising liquid settle and spoon off fat from surface with a large spoon.
- Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
- Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 670.7, Fat 33.3, SaturatedFat 11, Cholesterol 224.5, Sodium 1020, Carbohydrate 22.7, Fiber 7.2, Sugar 9.9, Protein 76.1
FOUR-WAY SLOW COOKER SHREDDED BEEF
[DRAFT]
Provided by Food Network
Categories main-dish
Time 9h
Yield 6 Servings
Number Of Ingredients 5
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 3-1/2 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. 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.
FOUR-WAY SLOW COOKER SHREDDED BEEF
Provided by Food Network
Time 10h
Yield 6 servings
Number Of Ingredients 5
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
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4-WAY BEEF ROAST RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 55 minsCategory Diabetic Beef RecipesCalories 216 per serving
- Trim fat from meat. Cut meat into eight equal pieces. In a small bowl, combine cumin, paprika, garlic powder, pepper, and salt. Sprinkle mixture evenly over meat pieces; rub in with your fingers. In a 6-quart pressure cooker, heat oil over medium-high heat. Brown meat pieces, half at a time, in hot oil, turning to brown on all sides. Remove meat from cooker; set aside. Drain fat from cooker. Cool slightly.
- Add stock to the cooker. Add the cooking rack to the cooker. Place meat pieces on the rack. Lock lid in place. Bring to pressure over high heat; immediately reduce heat to stabilize and maintain pressure. Cook for 25 minutes. Remove from heat; set aside to depressurize cooker.
- Transfer meat to a serving platter. If making Beef & Noodles (see associated recipes), reserve cooking liquid. Slice meat or cut into chunks to serve.
FOUR-WAY SLOW COOKER SHREDDED BEEF - BEEF - IT'S …
From beefitswhatsfordinner.com
Cuisine Asian/Indian,Mexican/Latin,BarbecueCategory EntréeServings 6Total Time 10 hrs 30 mins
- For optional browning, heat oil in large nonstick skillet over medium heat until hot. Brown beef Shoulder Roast on all sides.
- Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on HIGH 5 to 6 hours or LOW 9 to 10 hours or until roast is fork-tender.
- 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.
- 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, sliced 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 onions, as desired.Asian Shredded Beef: Combine prepared hoisin 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 cucumbers, chopp
THE BEST SLOW COOKER SHREDDED BEEF RECIPE - …
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- Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides.
FOUR-WAY SLOW COOKER SHREDDED BEEF - SCHNUCKS
From nourish.schnucks.com
Servings 6Total Time 10 hrs 30 minsCategory Slow CookerCalories 202 per serving
- For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
- Place onion and garlic in 3 1/2 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.
- 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.
FOUR-WAY SLOW COOKER SHREDDED BEEF - BEEF LOVING TEXANS
From beeflovingtexans.com
- For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
- Place onion and garlic in 3-1/2 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.
- 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.
- 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, choppe
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