Beef Stew

Shredded beef is perfect for manufacture hearty meals and you can use it in appetizers, entrees, and even side dishes. Use it to make Mexican recipes like tacos or burritos, integrate it with macaroni or rice and vegetables to make an easy evening meal or serve it in a bun with some coleslaw on the side for a tasty lunch or supper.

Use round tip roast, bottom round, chuck roast or brisket for the best shredded beef recipes. You can make it on the stove, in the oven or in a crockpot but slow cooking is great for this recipe because the meat is guaranteed to remain juicy and tender.

Beef Stew

Combine a tablespoon each of Dijon mustard and red wine vinegar with half a cup of your favorite barbecue sauce and put the combination in your crockpot. Cut a one and a quarter pound boneless beef roast in half and add this to the mustard mixture, turning it over so it fills the bottom of the crockpot and is covered in the sauce. Pour six ounces of beer over the meat and cook for six to eight hours on low or until you can shred the meat genuinely with a fork.

The Best Shredded Beef For Sandwiches

Shredded beef can be wet or dry and if you cook it in a sauce you can either use the sauce, perhaps serving the whole lot over mashed potatoes or rice, or take the meat out of the sauce, to serve it in a bun or if you want the flavor of the sauce without the liquid itself.

The slow cooking process means the meat will soak up a lot of the flavor of the sauce so it is optional either or not to serve the liquid. In the following recipe, taste the sauce before pouring it over the beef, and adjust the quantities accordingly.

Depending on your crockpot you might want to reduce the estimate of meat to two and a half pounds or increase it to three and a half pounds. Add more chili powder to the combination to spice it up, if you like, and use your own judgment to alter the ingredient amounts and make it taste genuinely good.

What You Will Need:

3 lbs lean chuck roast 10 1/2 oz tomato soup 1 quartered, thinly sliced onion 3 thinly sliced cloves garlic 1/2 teaspoon celery seed 1/4 teaspoon chili powder 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 envelope onion soup mix 2 tablespoons Worcestershire sauce 1/4 cup brown sugar Salt, as needed

How To Make It:

Trim the fat off the meat and cut it into four or five pieces so it will fit in the crockpot. Mix the remaining ingredients together and pour the combination over the beef. Cover and cook for about ten hours on low.

Pour the juice into a pan and let it simmer for about fifteen minutes on the stove, or until it is thicker. Shred the meat with a potato masher or pair of forks. Pour the thickened sauce back over the shredded beef and serve with buns and perhaps some coleslaw on the side. You will have adequate to make at least six sandwiches.

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