Slow Cooker Shredded Beef Lettuce Cups Food

FOUR-WAY SLOW COOKER SHREDDED BEEF

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

PRESSURE COOKER SHREDDED BEEF LETTUCE CUPS

Steps:

• Combine carrots, red peppers and onion in a 6-qt. pressure cooker. Top with roast. In a small bowl combine pineapple, soy sauce, brown sugar, vinegar, garlic and pepper; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally. Press cancel. Remove roast from pressure cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; return juices and vegetables to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Return beef to pressure cooker; heat through., Serve in lettuce leaves. If desired, sprinkle with green onions. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW COOKER SHREDDED BEEF

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.

FOUR-WAY SLOW COOKER SHREDDED BEEF

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.

SLOW COOKED SHREDDED BEEF TACOS

Steps:

• Place beef and onion in slow cooker.
• Combine water and seasoning mix in small bowl.
• Pour over beef and onion.
• Cook on LOW for 6-8 hours or until tender.
• Shred beef with two forks.
• Place beef in large bowl.
• Stir in taco sauce and chiles.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato,cheese, and sour cream.

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
• Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
• Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
• Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.