3-3 1/2 # boneless chuck roast2 onions, cut into thin wedges
2 cloves garlic, minced
1 14 oz can beef broth
1 tablespoon worcestershire sauce
2 teaspoons dry mustard
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
"I always just dump, so it's estimated above"-Lindsey
Trim the fat from the beef. Place onion and garlic in slow cooker and top with beef. Combined other ingredients in a bowl and then pour over the beef. Cook on low for 11 ish hours or on high for 5-6. (I usually cook on low from around 8 am until 4ish, or until it shreds with a fork)
Once this is done, you can shred the meat and place into freezer safe containers for later, but be sure to put some juices in the containers. I generally DOUBLE the recipe and put about 2 C of the shredded meat and about 1ish C of the juice into a ziplock bag. "We have a family of 7"-Lindsey
Here are a few recipes Lindsey suggests you can do with your Master Beef as well!
Delicious Beef and Noodles:
2C master beef, with juices
2 bags reames noodles, prepared
1 small can cream mush soup
1/2 C sour cream
seasoned salt
Combined all and warm through. You can also saute up mushrooms and add those in.
Shredded Beef, Bean, and Corn Fajitas1 small red onion, cut into thin wedges
2 cloves garlic, minced
1 tablespoon olive oil
2 C master shredded beef
1 14.5 oz can mexican style stewed tomatoes
1 c frozen whole corn
1 c canned black beans, rinsed and drained
2 teaspoons chili powder
Cook onion and garlic in large skillet in hot oil over mediumish heat, until tender. Stir in beed, undrained tomatoes, corn, beans, and chili powder. Bring to boil and reduce heat. Simmer, for about 5 minutes, uncovered. Serve in tortillas with desired toppings--we use cheese and sour cream.
Shredded beef soupVariety of veggies
Beef stock
2 C master beef
noodles
Mix in large pot, simmer, and season to taste. (sorry, I just use what's on hand and adjust as I go)
Thanks to Lindsey Whitaker (Michigan) for all the great recipes!!
