Slow-Cooker South-Western Pulled Beef
|2 tbsp (30 mL)||vegetable oil|
|4 lb (2 kg)||Top Grass Cross Rib or Boneless Blade Pot Roast|
|1 cup (250 mL)||beef broth|
|28 oz (796 mL)||can, EACH crushed tomatoes and whole tomatoes|
|1||pouch, onion soup mix|
|2 tbsp (30 mL)||EACH tomato paste, chili powder and ground cumin|
|¼ tsp (1 mL)||EACH black and cayenne pepper|
|2 tbsp (30 mL)||all-purpose flour|
- Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.
- Reduce heat to medium. Add broth, tomatoes, onion soup mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.
- Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds.
Hot Beef Sandwiches: Heat some Pulled Beef in microwave or saucepan. Spoon over split sub buns and top with ready-made coleslaw OR pan-fried onions and sliced pickled jalapeño peppers. Serve with green salad or raw veggies and dip.
Quick Quesadillas: Spoon 1/2 cup (125 mL) Pulled Beef on half of 1 large flour tortilla; top beef with some shredded Cheddar cheese and sliced pickled jalapeño peppers. Fold tortilla over filling; repeat with 3 more tortillas. Bake on parchment paper-lined baking sheet in 400°F (200°C) oven, turning once, until golden, about 8 minutes per side. Makes 4 servings.
Taco Time: Heat some Pulled Beef in microwave or saucepan; spoon into warmed taco shells or flour tortillas with your favourite taco fixings.
Mexican Shepherd’s Pie: In 9 x 13-inch (3 L) baking dish, combine 4 cups (1 L) Pulled Beef, 1 can (19 oz/540 mL) EACH chili-style stewed tomatoes and kidney beans (drained and rinsed) and 2 cups (500 mL) frozen corn. Top with 4 cups (1 L) mashed potatoes (homemade or 1 pkg/907 g ready-made). Bake in 350°F (180°C) oven until heated through, about 30 minutes.