| Total: | 10 hr |
| Cook: | 10 hr |
| Yield: | 6 servings |
| Total: | 10 hr |
| Cook: | 10 hr |
| Yield: | 6 servings |
Ingredients
- 1 beef Shoulder, Arm or Blade Roast Boneless (2 to 2-½ pounds)
- 1 tablespoon vegetable oil (optional)
- 1 large onion, chopped
- 2 tablespoons minced garlic
- Salt and pepper
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 97 mg |
| Sodium | 462 mg |
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 97 mg |
| Sodium | 462 mg |
Reviews
Great basic roast beef recipe. I like using the slow cooker as it is easy to set and forget and the results are some of the best, fall off the bone meat you can get. You can season it up using any of the included variations or make up your own. Makes a tasty main meal protein and can be used for some great tasting sandwiches/tacos, etc. “Beef. It’s whats for dinner” or anything else!
Great recipe!! As a rancher it is great to see a product from the Beef Check Off on Food Network. I tried the Asian style for my family it it was a huge hit. We cooked two roasts in the pressure cooker ( yes I am old school) and saved some for bbq sandwiches the next day.