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Slow-Cooker Shredded Beef

Monday, February 22, 2010

This is a “master recipe.”
Once you’ve made this, you can use it in a variety of ways: stir fries, tacos, add to stock and veggies for a quick soup, or make sandwiches.

Trim fat from a 3 to 3-1/2 lb. boneless beef chuck pot roast.
Cut 2 large onions into thin wedges and mince 2 cloves of garlic.
Add onions and garlic to a 4- to 5-quart slow cooker.
Top with beef. (If necessary, cut up meat to fit in cooker.)

    In a medium bowl, combine:

    • one 14-ounce can broth
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons dry mustard
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper.

    Pour over beef in cooker.
    Cover and cook on low-heat setting for 11 to 12 hours, or on high-heat setting for 5-1/2 to 6 hours.
    Remove beef and onion from cooker, reserving juices.
    Using two forks, shred beef, discarding any fat.
    Skim fat from juices.
    Add onion to beef; add enough juices to beef to moisten.

      Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days, or freeze for up to 3 months.

      Makes 6 cups.

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