Crock Pot Shredded Beef Roast Recipes
EASY CROCK-POT SHREDDED ROAST BEEF
Provided by mgallian
Time 10m
Yield 6 1 cup
Number Of Ingredients 7
Steps:
- Preheat your slow cooker to low heat.
- Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides. Put in the bottom of the pot. Add water to the pot.
- Sprinkle evenly with Lawry's seasoning salt, freshly ground pepper, and any optional spices you choose.
- Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours. Before cooking put a piece of saran wrap over the pot before putting on the lid. It helps the meat to cook faster and the juices to not evaporate.
- When done cooking, pull the beef apart while still in the pot with just your two forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, nachoa, taco, or burrito!
CROCK POT SHREDDED BEEF ROAST
Make and share this Crock Pot Shredded Beef Roast recipe from Food.com.
Provided by Parsley
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place beef into crock pot. Combine remaining ingredients in a bowl, mix well; then pour over beef in crock pot.
- Cook on low for about 8 hours or until meat reaches desired doneness.
- Discard bay leaves and serve.
Nutrition Facts : Calories 309.7, Fat 13.6, SaturatedFat 5.3, Cholesterol 117.4, Sodium 408, Carbohydrate 4.8, Fiber 1, Sugar 3.7, Protein 38.3
CROCK POT SHREDDED BEEF
Make and share this Crock Pot Shredded Beef recipe from Food.com.
Provided by Sewwhatsports
Categories Roast Beef
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Trim chuck roast of any excessive fat.
- Place chuck roast in crock pot.
- Sprinkle dry Italian dressing over meat.
- Add water.
- Cover and cook on low for 8-10 hours.
- Use 2 forks to seperate and shred meat.
- Serve with mashed potatoes, veggies and crispy rolls.
- Also makes great sandwiches, with or without barbeque sauce. Freezes very well.
Nutrition Facts : Calories 385.6, Fat 29.6, SaturatedFat 12, Cholesterol 104.3, Sodium 89.4, Protein 27.8
SHREDDED BEEF
This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.
Provided by jvaughn504
Categories Everyday Cooking
Time 6h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 15 g, Cholesterol 50.2 mg, Fat 8.1 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 2.8 g, Sodium 601.2 mg, Sugar 12.9 g
SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS
Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.
Provided by girlcabbie
Categories World Cuisine Recipes Latin American Mexican
Time 8h5m
Yield 12
Number Of Ingredients 4
Steps:
- Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
- Cook on Low 8 to 10 hours.
- Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g
SHREDDED BEEF CHUCK ROAST
Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone to own a slow cooker.
Provided by Martha Stewart
Categories Beef Recipes
Time 6h20m
Number Of Ingredients 6
Steps:
- In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
- Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
- With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.
Nutrition Facts : Calories 200 g, Fat 12 g, Protein 20 g, SaturatedFat 5 g
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