This shredded beef recipe yields tender, juicy shredded beef in a
Go To Recipe. 3. Pulled Beef Brisket. Source: Simply Beef & Lamb. If you're a fan of brisket, you have to give this recipe a go! In this recipe, the brisket joint is cooked very slowly on low heat with honey, tomatoes, barbecue sauce, Worcestershire sauce, beef stock, and paprika.
Slow Cooker Shredded Beef Recipe Add a Pinch
Transfer the meat to a cutting board. Reduce heat to medium-low, add the sliced onion, and cook for 2-3 minutes until translucent. Add the garlic and cook for another minute until fragrant. Pour in the beef broth and scrape the bottom of the pot to deglaze.
two enchiladas on a white plate, one with cheese and the other with meat
Set the roast aside. Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker. Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine.
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Preheat oven to 300 degrees F. Meanwhile, season and sear the beef in a Dutch oven. Stir in all of the ingredients and bring to simmer, then cover and transfer to the oven. Cook, covered, for 3 to 3 ½ hours, until the beef is fall apart tender. Keep an eye on the beef and add additional broth if needed.
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With only three ingredients, there's barely any prep involved! Season the beef: Preheat the oven and season beef generously on all sides. Bake the beef: Place beef in an oven-safe pan, then cover. Bake until fork-tender, about three to four hours. Shred the beef: Remove from the oven, then shred with a fork or shredding claws.
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Instructions. Place the beef into a 6 to 8 quart slow cooker. Sprinkle the beef roast evenly with the salt, thyme, garlic powder and onion powder. Cook on LOW for 8 - 10 hours. Shred the meat, being sure to discard any visible fat. Portion the meat into five separate containers (about 3/4 - 1 pound each) for meals.
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Start by tossing your beef chunks in a blend of cumin, chili powder, oregano, garlic powder, salt, and pepper. Once the beef is coated, set your Instant Pot to saute and brown the beef pieces for 3-4 minutes per side. Saute the other ingredients. Pluck out the beef and then cook the onions until softened.
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Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 minutes until soft.
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Select "Manual" mode and set the timer for 60 minutes. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting.". Open the lid and shred beef with 2 forks. Select the "Saute" mode and cook until liquid is reduced to your desired consistency.
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If the beef is easily shredded, go ahead and shred and turn the crockpot to a warm setting until ready to serve. Avoid opening the lid - that increases the cooking time. Step 3. When the meat is fork tender, put it in a bowl and pull it with two forks to shred it. I bet you can't do that without taste-testing the meat!
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Oven Method. Preheat oven to 275°F. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours. Shred following instructions for slow cooker. Jason Donnelly.
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Remove to the crock pot insert. Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add a few tablespoons water. Transfer the onion mixture into the crockpot with the beef cubes and stir.
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It's a cheesy, beefy, and delectable treat! Go to Recipe. 5. Ultimate Ropa Vieja. Ropa vieja, one of Cuba's national treasures, is a dish of shredded beef and vegetables. Its name means "old clothes" in Spanish, mirroring the colorful vegetable and meat shreds. This dish is a medley of umami-rich beef and tomatoes.
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Preheat your oven to 400 degrees Fahrenheit. In a large bowl, mix together the shredded beef, onion, peppers, and cheese. Spray a baking sheet with cooking spray. Place about 2 tablespoons of the mixture onto each tortilla, roll it up, and place it seam side down on the baking sheet.
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Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder on all sides. Place half of the onion on the bottom of the slow cooker followed by the roast. Sprinkle with garlic cloves and top with the remaining onion. Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork.
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How to Make Crock Pot Mexican Shredded Beef. Combine all of the dry rub spices in a small bowl, set aside. In another bowl, whisk together the beef broth and tomato paste. Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.
