Four-Way Slow Cooker Shredded Beef
Just in time for your Super Bowl gathering! This Beef Council recipe has several variations and would be great to feed a crowd or your family. Pure comfort food.
- 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2 and 1/2 pounds)
- 1 TBS vegetable oil (optional)
- 1 large onion, chopped
- 2 TBS minced garlic
- Salt and Pepper
(NOTE: There are four recipe variations; read the pdf below for ingredients for each variation)
For optional browning, heat 1 TBS 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 9-10 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.
Example: Indian Shredded Beef Variation
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.
Nutritional Information (without Variations)
Recipe from Beef It's What's For Dinner
NOTE: If you are on a restricted diet or are being treated for a health condition, review the Featured Recipe with your dietitian, nutritionist, or physician. Nutrition Facts/Information for the Featured Recipe are provided by the source, unless otherwise noted.