Saturday, November 21, 2009

Crockpot Shredded Beef Recipe

Going through a few of the recipes from AllRecipes, I've found one that I've changed and added other people's ideas and recipes to for the most amazing shredded beef in the crockpot.

Cook time is 8 to 10 hours.

1 (4 - 5 lb) Chuck Roast 1 Tb. Sea Salt 1 tsp. Black Pepper 1 Lg. Onion, chopped 2 tsp. Chili Powder 1 tsp. Cayenne Pepper
1 tsp. Paprika
2 tsp. Cumin (divided into 1.5 tsp. and .5 tsp)
2 Tb. Vinegar (I use apple cider)
5 oz. Hot Sauce (use a mild one)1/2 tsp. Garlic Powder
1 Clove Garlic, minced (or just use 1 tsp. Garlic Powder instead)
1 Beef Bullion Cube

Trim excess fat from roast. Spray inside crockpot with non-stick spray (or use a little olive oil). Place roast and all ingredients except Paprika and 1/2 tsp. Cumin into the crockpot. Add several inches of water (not even to half the roast though).

Cook on low for 7 to 8 hours (until it is easily shredded).

Remove the roast and shred with two forks. Place it back into the juices in the crock, adding the Paprika and the 1/2 tsp. Cumin. Cook on low for another hour or two.

If this is started at 9am, dinner will be ready at 6 or 7pm! Next time, I'll be using two crockpots at one time to cook two roasts and freeze lots of the meat for later use in taco shells, over rice (like Chipotles!), and even as pulled beef sandwiches. Also, you can brown the meat prior to the crockpot in a couple tsp. of Olive Oil.

For more recipes on this blog, click HERE.

My other blogs can be found HERE and HERE.

- Tamara Slack