Crock Pot Shredded Beef Recipes

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.

Steps:

• Place all ingredients except roast in the crock pot.
• Stir until combined.
• Place roast in sauce.
• Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).

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

Steps:

• Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
• Cut roast into large chunks. I cut mine into thirds and then split those in half.
• Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
• In a small bowl, combine the seasonings and sprinkle half over the meat.
• Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
• Layer the last 1/3 of meat and cover with remaining seasonings.
• NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
• Cover and cook on low for 8-9hrs or until meat is tender.
• Once done shred with forks and using a slotted spoon put on rolls.
• NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

Steps:

• Place meat, diced onions, Rotel and beef broth in crock pot.
• Cook on low for 6-8 hours.
• When meat is cook, shred it.
• If continuing on to make chimichangas, follow recipe #28148.
• Enjoy!

Steps:

• 1. Place beef and onion in slow cooker.
• 2. Combine water, Pace and seasoning mix in small bowl.
• 3. Pour over beef and onion.
• 4. Place Jalapeno's on top of roast and mix.
• 5. Cook on LOW for 6-8 hours or until tender.
• 6. Shred beef with two forks or a hand mixer works super
• 7. Place beef in large bowl.
• 8. Fill warmed taco shells with beef mixture.
• 9. Top with lettuce, tomato, cheese, and sour cream.