Shredded Roast Spaghetti Sauce Food

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

SHREDDED BEEF SANDWICHES

Steps:

• In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST

Steps:

• In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
• Add garlic and leftover beef roast and stir and break it up to warm through.
• Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
• Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
• Set oven to high broil.
• Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
• Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

SAUCY ITALIAN ROAST

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.

SHREDDED ROAST SPAGHETTI SAUCE

Steps:

• Season pork roast with salt to taste; dredge in flour. Heat oil in a large pot. Brown roast slowly, on all sides, in hot oil. Add hot water; cover and cook slowly for 3 hours or until meat almost falls apart. Tear meat into small pieces with a fork.
• To pot add the garlic, onion, bay leaves, celery salt, black pepper, sugar, chile pepper, seasoning, monosodium glutamate, oregano, basil, parsley, rosemary, nutmeg, tomato paste, water, wine, olives, mushrooms and anchovy fillets (if desired). Stir together, cover pot tightly and let simmer over low heat for 2 hours, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency.

4 INGREDIENT CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 9 baking dish with nonstick spray.
• Combine pre-cooked pasta, chicken, and marinara sauce; Pour into prepared baking dish.
• Top with the shredded mozzarella. Bake, uncovered, 15-20 minutes, or until bubbly.
• Serve Hot, Enjoy!

SHREDDED BEEF PAPPARDELLE IN CREAMY TOMATO MARINARA

Steps:

• Preheat oven to 325 degrees or get slow cooker out and set it to high.
• Season Roast with Italian seasoning, onion powder & cracked black pepper set aside.
• Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside.
• Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside.
• Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute .
• Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom.
• Add the tomato sauce and tomato paste and let it simmer for a couple minutes.
• Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender.
• (This part can be done the day before).
• While Roast is Braising prep for Sauce.
• Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion.
• (if you don't care for a lot of onion texture dice very small).
• Peel and dice Carrots about the size of. large Peas.
• Chop 2 Cloves garlic.
• Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften.
• Add onions continue sauteeing for another 8 minutes.
• Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside.
• When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it.
• At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor.
• (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.).
• Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes.
• Put water on to boil pasta.
• Shred or pull apart Beef with your fingers getting rid of all the fat.
• Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.
• Once pasta is done so are you Serve and enjoy!

MEXICAN SHREDDED BEEF

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!

SHREDDED ROAST PORK LOIN AND PASTA

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat.
• Sauté the chopped vegetables for about 5 minutes.
• Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
• Let simmer for a few minutes to blend.
• Stir frequently to prevent burning.
• Shred loin and add to sauce; heat thoroughly.
• Cook the pasta according to manufacturer's directions.
• Ladle sauce over pasta.
• Garnish with cheese to taste.