Crock Pot Shredded Beef

Do you know how hard it is to make a bowl of shredded meat look pretty in a photo? Really hard. It’s tasty, and versatile. The prefect protein to cook up and use in multiple ways through the week. And its a great time saver. But it is not the most photogenic item in the culinary world.  

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Now that you all are thinking of how ugly this is, I’m going to tell you why it doesn’t even matter.

Because it’s the best: its easy, the crock pot does all the work. Which is a win for a busy household. It also can be several meals, all out of one roast! I love those kinda dishes.

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If you do meal prepping this is a good idea to add to your rotation, and even if you don’t meal prep still try this out and have it on hand to add a protein component to lunches or late night quick dinners.

While it is flavorful, it would still go with other dishes easily that you can add it in to. We usually eat it for dinner the night I cook it, then I can use it on salads I take to lunch, or throw it in some scrambled eggs for breakfast.

I actually feel like I’m cheating on giving you a recipe, even though I am. Because it is so versatile, you can basically turn it into whatever you want. But that is part of why, its a going to be useful to you. At least I hope so. If not, at least my dogs and I like it quite well. 🙂

Shredded Beef

Slow Cooker/Crock Pot

Ingredients:

Beef: Chuck Roast, Eye of Round Roast (any size or cut that you prefer is or cheapest!)

1 yellow onion sliced

4 cloves minced garlic

1 tsp black pepper

½ tsp garlic powder

¼ tsp onion powder

1 tsp smoked paprika

1 tablespoon chili powder

1 lime (Juiced)

½ cup orange juice

¼ cup apple juice

¾ cup beef broth

Directions:

Slice the onions and place on the bottom of the crock pot. Cut the roast into four or six pieces, and rub with the spice mixture, then place into the crock pot. Add the liquids, and cover. Cook on low for 8 to 10 hours.  Remove roast and shred with two forks. You can place back into the liquid and keep on warm until ready to serve.

These make great: tacos, burrito bowls with rice, steak wraps, to add to salads, add to potatoes, pastas and eggs, etc.

Enjoy however you like!
-Maria

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