Shredded Beef Master Recipeoamc Friendly

SHREDDED BEEF

Shredded Beef image

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

Ingredients

1 pound rump roast
1 cup water
¼ cup barbeque sauce
2 tablespoons honey
1 tablespoon steak seasoning
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder

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

BARBECUED SHREDDED BEEF

Barbecued Shredded Beef image

It's so good and easy. Serve on a bun with onion slices.

Provided by j.d.

Categories Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 10

Ingredients

3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles beer
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water

Steps:

Preheat oven to 275 degrees (135 degrees C).
Place roast in a large roasting pan and scatter chopped onions over.
In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 26.9 g, Cholesterol 71.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 9.8 g, Sodium 725.3 mg, Sugar 16.2 g

SHREDDED BEEF MASTER RECIPE(OAMC FRIENDLY)

Shredded Beef Master Recipe(Oamc Friendly) image

A master recipe for shredded beef using your crockpot. Adapted from BH&G magazine. Enjoy! This can be frozen too!

Provided by Sharon123

Categories Roast Beef

Time 6h15m

Yield 6 cups

Number Of Ingredients 9

Ingredients

3 1/2 lbs boneless beef chuck roast
2 large onions, cut in thin wedges
2 garlic cloves, minced
1 (14 ounce) can beef broth
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, ground

Steps:

Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker.
Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef.
In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and cayenne pepper. Pour over beef in cooker.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices.
Add onion to beef, adding enough juices to beef to moisten.
Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
Makes 6 cups.

Nutrition Facts : Calories 717.2, Fat 52.8, SaturatedFat 21, Cholesterol 183.2, Sodium 892.2, Carbohydrate 6.5, Fiber 1, Sugar 2.5, Protein 51.2

MILE-HIGH SHREDDED BEEF FOR A CROWD

Mile-High Shredded Beef for a Crowd image

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

Ingredients

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 hoagie buns, split

Steps:

Place roast in a Dutch oven; add the 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. Discard bay leaf. Serve beef on buns.

Nutrition Facts :

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Trim fat from meat. If necessary, cut meat to fit a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with beef. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker.
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