SLOW-COOKER SHREDDED BEEF LETTUCE CUPS
The slow cooker is our summertime go-to for cool kitchen cooking. After swim lessons and outdoor activities, it's so nice to come back to a tasty, light dinner. If you can't find Bibb or Boston, green leaf lettuce is less sturdy but can work in a pinch. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next 6 ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours., Remove roast from slow cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes., Serve beef in lettuce leaves. If desired, sprinkle with green onions.
Nutrition Facts : Calories 271 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 642mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
FOUR-WAY SLOW COOKER SHREDDED BEEF
Provided by Food Network
Time 10h
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
- 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
- 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
- 4.Recipe Variations:
- Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
- BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
- Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
- Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
- Beef. It's What's For Dinner
PRESSURE COOKER SHREDDED BEEF LETTUCE CUPS
I love this light yet lively dinner for busy days that are filled with swim lessons and outdoor activities. If you can't find Bibb or Boston, green leaf lettuce is less sturdy but works in a pinch. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine carrots, red peppers and onion in a 6-qt. pressure cooker. Top with roast. In a small bowl combine pineapple, soy sauce, brown sugar, vinegar, garlic and pepper; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally. Press cancel. Remove roast from pressure cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; return juices and vegetables to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Return beef to pressure cooker; heat through., Serve in lettuce leaves. If desired, sprinkle with green onions. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts :
SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS
I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"
Provided by Bibi
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- Season each side of the chuck roast with 1 teaspoon seasoning salt.
- Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
- Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
- Cover and cook on Low until the beef is very tender, 8 to 10 hours.
- Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
- Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
- Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.
Nutrition Facts : Calories 429 calories, Carbohydrate 177.2 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 0.3 g, Protein 27.1 g, SaturatedFat 12 g, Sodium 687.6 mg, Sugar 0.8 g
SLOW COOKER SHREDDED BEEF TACOS RECIPE
You would never guess it literally took 2 minutes to throw in the slow cooker. It's tasty and so moist.
Provided by Steph Loaiza
Categories Main Course
Time 4h10m
Number Of Ingredients 10
Steps:
- Place roast in the slow cooker, and cover with taco seasoning.
- Pour one cup of salsa Verde over top. Add one can of corn (with the juice) and 1/2 cup beef broth.
- Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished.
- Mix the shredded beef with the corn and liquid.
- Serve with favorite taco toppings: cheese, sour cream, tomatoes, and lettuce.
Nutrition Facts : Calories 610 kcal, Carbohydrate 32 g, Protein 45 g, Fat 35 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 155 mg, Sodium 1054 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
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