Everyday Shredded Beef Filling (ATK, Slow-Cooker)

Submitted by duonyte

"From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling."

 

• Ready In: 9hrs 20mins
• Ingredients: 12
• Yields: 4 cups

ingredients

• 2 onions, minced
• 1⁄3 cup chili powder
• 3 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1⁄2 teaspoon cayenne pepper
• 1 (15 ounce) can tomato sauce
• 2 teaspoons sugar
• 3 lbs boneless beef chuck roast, trimmed and halved
• salt and pepper, to taste
• 1 tablespoon fresh lime juice

directions

1. Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
2. Stir tomato sauce and sugar into slow cooker.
3. Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
4. Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
5. Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
6. Let braising liquid settle and spoon off fat from surface with a large spoon.
7. Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
8. Refrigerate leftovers for up to 3 days or freeze for up to 1 month.

Reviews

[Sandy Toes]

I made this yesterday for dinner tonight and it was delicious. My roast was just over 2 pounds, so for simplicity's sake I made half the aromatics and used the full amount of tomato sauce (pureed whole peeled tomatoes). The spice level was perfect for us and it was delicious in soft flour tortilla tacos with fresh salsa. I added some shredded romaine and a sprinkling of jack cheese to mine. My husband loved it with just the salsa. We've got a lot left over, enough for 2-3 more dinners that I'll freeze. I'd say if you're concerned about the spice level, back the chili powder off by about ¼ for a full 3 pound roast. Thanks for posting this recipe, I looked all over the ATK site for it after finding it in my cookbook.

 

[cathyfood]

I haven't made this yet, but I wanted to thank you for posting! I've looked for this recipe everywhere after watching them make it on TV. I can't wait to try it - it looks fabulous!

 

[Miss Fannie]

This dish was savory and spicy. The wonderful aroma coming from the kitchen made our mouths water all day. I served it over Spanish Rice. Our supper was delicious. Thank you for sharing this recipe.

 

[tricia.strahan]

I made this from the cookbook and used it to make the Mexican Lasagna. After cooking on high in my slow cooker for about 6 hours, the beef shredded easily. The flavor was incredible and was a huge improvement from packaged taco seasonings. After seeing how easy this was to make, I plan to cook it again and freeze it in batches to have on hand for things like tacos, burritos, and enchiladas. We'll never go back to packaged taco seasoning!