Everyday Shredded Beef Filling Atk Slow Cooker Recipes

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.

SHREDDED BEEF

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.

SLOW COOKER SHREDDED BEEF

Steps:

• Season beef with salt and pepper.
• Add vegetable oil to a large pot or metal slow cooker insert.
• On medium-high heat brown the beef on all sides, about 8-10 minutes.
• Place beef into the slow cooker, top with onions.
• In a bowl whisk together beef broth, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard, paprika, and hot sauce.
• Pour over the beef and onions.
• Cover and cook on low for 8 hours.
• Shred with forks and serve on hoagie rolls.

SLOW COOKER SHREDDED BEEF

Steps:

• Add all ingredients to slow cooker
• Cover and cook on low for 8 hours or until internal temp of roast reaches 205 degrees F
• Remove from slow cooker and use forks to shred meat

EVERYDAY SHREDDED BEEF FILLING (ATK, SLOW-COOKER)

Steps:

• Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
• Stir tomato sauce and sugar into slow cooker.
• Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
• Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
• Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle and spoon off fat from surface with a large spoon.
• Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
• Refrigerate leftovers for up to 3 days or freeze for up to 1 month.

EVERYDAY SHREDDED PORK FILLING

Steps:

• Microwave onions, chili powder, oil, garlic, chipotles, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Season pork with salt and pepper, and add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded pork with 1 cup braising liquid as needed to keep meat moist and flavorful.
• Stir in lime juice and season with salt and pepper to taste.
• Use as filling for tacos, burritos, quesadillas, etc.

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

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.

ULTIMATE ROAST BEEF - SLOW COOKER RECIPE

Steps:

• Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
• Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
• Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
• Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
• Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.

NUTELLA BREAD PUDDING (SLOW COOKER)

Steps:

• Line the back of your slow cooker (the side opposite the control panel) with a piece of foil doubled over--this protects it from the extra-hot heating elements there and prevents the custard from burning. Also, line the rest of your slow cooker with foil and Pam (I used a slow cooker plastic bag.).
• Heat oven to 225 degrees F and move rack to middle position. Spread bread cubes on rimmed baking sheet so that they are in a single layer and bake until dry/crisp, about 40 minutes. Toss them around halfway through.
• Let them cool and then mix together with the chocolate chips in the slow cooker.
• Whisk the cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in a large bowl.
• Pour this over the bread cubes in the slow cooker, making sure to coat the top layer as you are pouring. Depending on the size of your slow cooker, you can push on top of the bread cubes with a spatula to evenly coat them in the custard.
• Mix 1 tablespoon granulated sugar with 2 tablespoons light brown sugar and then sprinkle evenly over the top.
• Cover and cook until set in the center, about 4 hours on low. Then let it cool for 30 minutes before serving. (I only let it set for about 15 minutes.).
• You can serve it warm with ice cream or whipped cream.