Shredded Beef
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This is a grown up version of the sloppy joe. There is plenty of beefy flavor and saucy goodness. Serve this on some buns along with some finger food veggies or snacks and you have a delicious, filling meal.
Shredded Beef
Category
Holiday Recipes
Sandwiches
Slow Cooker Recipes
Persons
12
Prep Time
30 minutes
Cook Time
8 hours
Total Time
8 hours, 30 minutes
Ingredients
- 3 – 4# boneless beef chuck roast
- Your seasoning of choice
- 1 cup of flour
- 4 tbsp butter
- 1 large onion, quartered and thinly sliced
- 3 or 4 cloves garlic, minced
- ½ cup red wine
- 1 beef bouillon cube or 1 tsp base dissolved in the wine
- 1 can of tomato sauce
- 1/4 cup brown sugar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1 tbsp. brown mustard
- 5 shakes Tabasco
- salt & pepper to taste (depending on your seasonings, you may need none)
Instructions
- Trim the fat from beef roast and cut into 4 or 5 large chunks to fit into a crock pot.
- Season all sides of the beef chunks and then dredge in the flour. In a skillet, melt the butter and then brown the meat slowly on all sides and then place meat in the crock pot.
- Brown the onion and garlic in the pan. Deglaze the browning pan with the wine. Combine the remaining ingredients and simmer for a few minutes
- Pour this mixture over the beef. Cover and cook on HIGH for 4 hours and then cook on LOW for 4 hours, until very tender.
- Remove the meat from the crock pot. Pour the juice into a small saucepan, bring to a boil and then simmer on the stove for 15 to 20 minutes to reduce and thicken. In the meantime shred the beef with 2 forks and return to the crock pot.
- Return the thickened sauce to the beef in the slow cooker and stir through. Taste and adjust the seasonings as needed.
- Keep warm and serve on split sandwich buns.
- Makes 12 to 16 sandwiches.