Two-Way
Shredded Beef
Prep
Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
3 to 3 1/4-pound boneless
beef chuck
shoulder pot roast or bottom
round roast, cut into 4 large chunks
1 medium onion, quartered
3 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
1. In slow cooker, place onion
and garlic; top with beef chunks. Sprinkle with salt and pepper;
add water. Cover and cook on low 9 to 9 1/2 hours or until beef
is tender (no stirring is necessary during cooking).
2. Remove beef from cooking liquid; cool slightly.
Meanwhile strain cooking liquid and skim fat. Set aside. Trim
and discard excess fat from cooked beef. Shred beef with two
forks.
3. Divide shredded beef in half (approximately
3 3/4 cups per portion); add 1/4 cup reserved cooking liquid
to each portion. Use one portion to prepare Tex-Mex Beef Wraps with Tomato-Corn
Salsa or Honey-Mustard BBQ Beefwiches. Cover and refrigerate
remaining portion up to 4 days for later use.
4. Makes approximately 7 1/2 cups shredded
beef.
"Beef recipes collected from www.beeftips.com.
Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's
Beef Board and the National Cattlemen's Beef Association."
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