Shredded Beef Master Recipe(Oamc Friendly)

READY IN: 6hrs 15mins
Recipe by Sharon123

A master recipe for shredded beef using your crockpot. Adapted from BH&G magazine. Enjoy! This can be frozen too!

Top Review by bmcnichol

This was good and easy to make. My roast was a bit smaller (around 2.5 pounds) but I left all the ingredients the same other then I did cut back the dry mustard to 1 teaspoon as one other reviewer did as I am not a huge mustard fan and 2 teaspoons seemed a bit much for me. Mine cooked on low in six hours. Made for some tasty beef.

Ingredients Nutrition

Directions

  1. Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker.
  2. Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef.
  3. In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and cayenne pepper. Pour over beef in cooker.
  4. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
  5. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices.
  6. Add onion to beef, adding enough juices to beef to moisten.
  7. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
  8. Makes 6 cups.

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