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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Slow Cooker Shredded Beef Recipe

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This recipe for Slow Cooker Shredded Beef is from The Warkentin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder (I use a hot version)
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano
Directions:
Directions:
DIRECTIONS
Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crockpot.
To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 9-10 hours. Shred with two forks and allow to cook for a few minutes longer. (To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.)
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
10 min plus 9-10 hours cooking time
Personal Notes:
Personal Notes:
This recipe is originally for tacos, but you can shred the meat and use it for sandwiches, or casseroles, too. This meat is always moist and tastes absolutely delicious!

 

 

 

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