SLOW-COOKER MAKE-AHEAD BEEF
Succulent shredded beef is like money in the bank when it comes to dinner. It means you can go from a burrito to pasta to sandwiches in the blink of an eye. Here's how we use this recipe to its full potential: Pick up the boneless beef chuck roast when it's on sale or when there's a busy week ahead. It's a versatile meal starter and can save money that might otherwise be spent on emergency pizza delivery or unsatisfying drive-through meals. When you've got a few extra minutes to spend in the kitchen, sear the beef and toss it in the slow cooker. Once the meat is done, it's simple enough to shred it and parcel it up into packages that are the right size for all kinds of family meals.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat.
- Heat 12-inch skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides.
- Transfer to slow cooker; pour 1/4 cup water over roast. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender and easy to shred.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard remaining liquid.
- To Freeze: Divide beef into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked shredded beef.
- To Make in Oven: Heat oven to 325°F. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat. Heat 12-inch ovenproof skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides. Pour 1 cup water over roast. Cover and roast 2 1/2 to 3 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F and beef is tender enough to shred easily. Remove from oven; let rest until cool enough to handle, about 30 minutes. Shred meat with 2 forks, discarding fat and cartilage as you go. Toss shredded beef in 1/2 cup of the pan liquid to coat. Discard remaining pan liquid. Freeze and thaw as directed above.
Nutrition Facts : Calories 270, Carbohydrate 0 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 500 mg, Sugar 0 g, TransFat 1/2 g
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Judith AKENDA
[email protected]This recipe is a winner! The beef is so tender and flavorful and the vegetables are cooked to perfection. I will definitely be making this again.
Siyabonga Ayanda Thole
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times and it's always a hit. The beef is always tender and flavorful and the vegetables are cooked perfectly. I highly recommend this recipe.
Bahroz Shwan
[email protected]This is my go-to recipe for a potluck. It's always a crowd-pleaser. The beef is always tender and flavorful and the vegetables are cooked perfectly. I highly recommend this recipe.
Robin Hood
[email protected]I've made this recipe several times and it's always a hit. The beef is always tender and juicy and the vegetables are cooked perfectly. I love that I can just throw everything in the slow cooker and dinner is ready when I get home.
Mwanja Denis
[email protected]This is a great recipe for a weeknight meal. It's easy to prepare and the slow cooker does all the work. The beef is always tender and flavorful and the vegetables are cooked perfectly. I highly recommend this recipe.
Enaya Khan
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The beef is always tender and juicy and the vegetables are cooked perfectly. I highly recommend this recipe.
Muhammad Shafeeque
[email protected]This recipe is easy to follow and the results are delicious. The beef is tender and flavorful and the vegetables are cooked to perfection. I will definitely be making this again.
Ahmed jan Bambor
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved it. The beef was so tender and the vegetables were cooked perfectly. I will definitely be making this again.
Dagi Ye
[email protected]This recipe is a great way to use up leftover beef. I had some leftover roast beef from a dinner party and I used it to make this dish. It was delicious! The beef was so tender and the sauce was flavorful. I served it over mashed potatoes and it was
Parvaizali Lashari
[email protected]I was skeptical at first because I'm not a big fan of slow cooker meals, but this recipe changed my mind. The beef was so tender and juicy, and the vegetables were cooked to perfection. I will definitely be making this again.
Muhammad Shoaib Asghar
[email protected]This recipe is a lifesaver! I'm a busy mom of three and I don't have a lot of time to cook. This recipe is so easy to prepare and I can just throw everything in the slow cooker in the morning and dinner is ready when I get home. The beef is always te