Four-Way Slow Cooker Shredded Beef Recipe
Four-Way Slow Cooker Shredded Beef Recipe photo by The Beef Checkoff
TOTAL TIME: Total Time: Low Setting 9-1/2 to 10-1/2 Hours
MAKES: 6 servings

Ingredients

  • 1 beef Shoulder, Arm or Blade Roast Boneless (2 to 2-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • Salt and pepper
  • Recipe Variations (Recipes Follow)

Directions

  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 3-1/2 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:
  5. 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.
  6. 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.
  7. Asian Shredded Beef: Combine prepared hoisin 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.
  8. 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. Yield: 6 servings.
For HIGH Setting, cook 5-1/2 to 6-1/2 hours
Originally published as Four-Way Slow Cooker Shredded Beef in The Beef Checkoff 2014

Reviews for Four-Way Slow Cooker Shredded Beef

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MY REVIEW
Reviewed Sep. 5, 2014

Now that I am a single empty-nester, I have been stuck with huge batches of BBQ shredded beef, or Mexican shredded beef...ugh...I get so sick of eating the same thing for days now that I'm cooking for one. I had to laugh when I saw this recipe because it's something that should have been obvious to me. What a great way to make a variety of meals for the week. I can't wait to try to Indian and Asian shredded beef! Yummo!

MY REVIEW
Reviewed May. 13, 2014

Love the BBQ Beef variation

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