MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
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
ROAST SHREDDED BEEF
This recipe comes from Madagascar, and was posted for ZWT7. It also works well in the slow cooker, takes around 4 hours on high, then shred it and bake it. It goes perfectly in Shredded Beef Wraps ( Recipe #460264 ), with Honey Mustard Mayonnaise ( Recipe #460263 ). I also think it could be tasty if you added some flour to the leftover liquid to make a gravy, and serve the beef and gravy with mashed potatoes...I had the thought when I was cooing it tonight..think it would be good winter comfort food!
Provided by Sara 76
Categories Meat
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a large saucepan, cover with 12mm/½ -inch of cold water and bring to the boil, stirring.
- Reduce the heat, partially cover the pan and simmer gently for about 2 hours, keeping an eye on the water level and topping up when necessary, until meat is very tender can be shredded with a fork.
- Preheat the oven to 200C, 400F, Gas Mark 6 and grease a wide shallow baking tin. Remove the meat from the saucepan and shred into thin strips using two forks. The meat should be soft enough to pull apart very easily.
- Transfer the shredded meat to the greased tin, pour over enough of the cooking liquor to moisten then roast in the oven for 30 minutes until well browned on top.
Nutrition Facts : Calories 458.2, Fat 14.6, SaturatedFat 5.6, Cholesterol 197.5, Sodium 153.8, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 74
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
SHREDDED BEEF WRAPS
These are SO good! They make a really nice casual dinner, and are a fantastic wrap to take for lunch (fold both ends in before rolling if taking in a lunchbox.) I use Roast Shredded Beef ( Recipe #457009 ) and Honey Mustard Mayonnaise ( Recipe #460263 ). My whole family love them! We use sun-dried tomato flavoured tortillas, and they really add to th eflavour, but if you can't get them, just use regular ones. The measurements for the filling are approximate, basically just sprinkle small amounts on, to your own tastes.
Provided by Sara 76
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place tortilla on work surface.
- In the centre, spread the Roast Shredded Beef.
- Layer the other ingredients on top of the beef (refer to pictures for details).
- Fold up bottom, then fold sides over, to make a wrap.
- Enjoy!
BARBEQUE SHREDDED BEEF
Very tasty on potato bread buns with sliced cheese.
Provided by wvmutti
Categories Everyday Cooking
Time 8h10m
Yield 6
Number Of Ingredients 9
Steps:
- Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
- Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 16.3 g, Cholesterol 51.5 mg, Fat 12.5 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 857.8 mg, Sugar 12.9 g
SHREDDED BEEF BARBECUE
This beef roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well, too. -Lori Bergquist of Wilton, North Dakota
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.
Nutrition Facts : Calories 313 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 688mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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