How to Make Shredded Beef

Few foods taste better than a chimichanga made with well seasoned shredded beef and all the fixings. Follow these tips for how to make shredded beef as tender as can be and flavored with your choice of seasoning.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 to 5 lbs. beef chuck roast
• 1 small onion
• Mexican seasoning blend
• 1 pkg. burrito seasoning
• 1 tsp. cumin
• 1 tsp fajita season (optional)
• 1 tsp. chili powder and cayenne pepper (optional)
• Barbecue seasoning blend:
• 2 tbsp. mesquite seasoning
• 1 tbsp. liquid smoke (optional)
• 2 tbsp. beef seasoning (all purpose)
• 1 tsp pepper
• Garlic powder, Worcestershire, chili powder (optional)

How to Make Shredded Beef

1. Buy a four to five-pound chuck roast for the most flavorful and tender results. When on sale it is an economical meat and shreds beautifully. Look for chuck roast that has a good meat-to-fat ratio to get the most servings per pound. Remove areas of excess fat prior to cooking.

2. Make a seasoning blend. Note that you will add more seasoning then when cooking a typical roast. For Mexican shredded beef combine a package of burrito seasoning (or taco seasoning) with cumin. Use fajita season as well for a smokier flare. If that is not spicy enough add a few dashes of pepper and chili powder.

3. Make barbecue shredded beef by combining mesquite rub or seasoning and liquid smoke with a liberal amount of your favorite all purpose beef seasoning. Optionally add Worcestershire, garlic and salt and pepper to taste. Use onion powder if fresh onion is not available.

4. Cut the chuck roast in half and place it plus one small quartered onion and the seasoning mix in a slow cooker or crock pot. For best results, divide the seasoning in half and use each half in-between the two layers.

5. Cover tightly and cook for 8 to 10 hours on low. For easier cleaning you may want to use a crock pot liner, as a significant amount of hard baked-in food may line the sides. Avoid the temptation to add water. Every couple of hours flip the meat into the juices and distribute the juices and seasoning evenly.

6. Remove the roast and let the beef sit for 15 to 20 minutes before shredding. Shred with a fork and a tong or two forks, whichever is easiest.

7. Add to sauce, if desired, and heat throughout rather than cooking the sauce with the meat.

Tips & Warnings

• If the shredded beef is too spicy, poor 1/2 to 1 cup of water over the roast for the last hour of cooking.

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[kllmomof2]

on 5/28/2008 Yum! I love new recipes. Thanks

[acole]

on 5/22/2008 YUM! Sounds good. I have some cooking and baking articles as well. Check them out! Thanks!