SLOW COOKER BALSAMIC SHREDDED BEEF
Shredded Beef made in the slow cooker with balsamic glaze is perfect when you crave comfort food but don't want to turn on the oven.
Provided by aimee @ shugarysweets
Categories Main Dish
Time 6h10m
Number Of Ingredients 8
Steps:
- Whisk together all the ingredients and add to the bottom of a slow cooker. Add roast. Covere and cook on low for 6-8 hours. Remove roast and shred with a fork, return to juices.
- Serve and enjoy. The gravy is delicious with mashed potatoes too!
Nutrition Facts : Calories 724 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 235 milligrams cholesterol, Fat 43 grams fat, Fiber 0 grams fiber, Protein 70 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 733 milligrams sodium, Sugar 12 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
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
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.
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SLOW COOKER HONEY BALSAMIC SHREDDED BEEF SANDWICHES
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- Place the roast in a large slow cooker; pierce it all over with a small, sharp knife. Stir the Worcestershire sauce into the water and pour over the top of the roast. In a small bowl, combine the thyme, salt, and pepper; evenly sprinkle over the roast and rub in. Scatter the minced garlic over the top of the roast and press into the surface. Cover the slow cooker and cook on low for 8 to 10 hours, until the roast is tender.
- An hour before serving, prepare the sauce. In a medium pot, whisk together the honey, balsamic, water, soy sauce, and cornstarch until the cornstarch has dissolved. Bring to a low simmer and cook, occasionally stirring, for a few minutes or until the mixture has thickened (it will continue to thicken as it cools). Remove from the heat and set aside.
- Once the roast is done, remove it to a cutting board. Drain the liquids from the slow cooker and wipe out any remaining fat with paper towels (taking care not to burn yourself). Shred the beef and discard any fat. Return the shredded beef to the slow cooker, stir in your desired amount of sauce, and serve immediately (or reheat on low until just heated through). Serve on sandwich rolls with additional sauce, if desired.
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