In Dutch oven, place beef, onion, garlic, salt and pepper.<
Rinse beef and trim excess fat.
Put beef in crock pot and reminder of ingredients (through beef broth).
Cover and cook on low for 8-10 hours.
Shred meat with forks.
Return shredded beef to crock pot and serve with sauce.
Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.
For the shredded beef:
Put the beef, lime juice, orange juice, chili
Mix beef chuck, beef broth, onion, red wine vinegar,
Place tortilla on work surface.
In the centre, spread the Roast Shredded Beef.
Layer the other ingredients on top of the beef (refer to pictures for details).
Fold up bottom, then fold sides over, to make a wrap.
Enjoy!
he garlic.
Add the shredded beef and 1 cup of strained
an or sauce pan, combine shredded beef, diced green chiles, half of
r lettuce leaves.
Place shredded meat on roll. Strain meat
ith two forks to make shredded beef. Dip each tortilla in the
In a large saucepan or small soup pot, brown onions in butter until tender.
Add all other ingredients including cooked and shredded beef.
Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
(I can't vouch for the crock pot method, but stovetop works just fine!).
Serve on buns or rolls.
nto all sides of the beef.
Place the roast in
eeds to cook longer ) Put shredded beef back into crockpot. Add the
ith cooking spray.
Mix beef broth and liquid smoke in
Spray crock pot with cooking spray.
Cut roast in half.
Put roast in crockpot and add all ingredients.
Cook for 7-8 hours on low or until beef is cooked to your desire.
Remove roast and Shred.
Put shredded beef back in broth to blend.
With slotted spoon put beef on bun.
Place the beef, water and a big pinch
Trim fat from roast.
Cut roast, as necessary, to fit into a 3 or 4-quart electric crock-pot.
Combine remaining ingredients and pour over the meat.
Cover and cook on low heat setting for 11 to 12 hours or until meat is very tender.
Remove meat and use two forks to shred meat; discard bay leaves, fat and bones.
Serve on buns (French rolls are great with this).
Strain meat juices; skim off fat juices.
Serve juices with sandwiches for dipping.
Makes 8 to 10 servings.
In a skillet, brown both sides of meat in oil.
Add onions, and celery and saute briefly. Transfer to slow cooker.
Add broth.
Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
Shred beef.
Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
Combine vegetables, and meat.
Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
Cover and cook on high for 1 hour, Remove bay leaf.
Pile into 8 sandwich rolls, and serve.
quart slow cooker, place beef. In 4-cup measuring cup
Over medium heat add butter, onion, green pepper, saute until tender, about 5 minutes.
Add beef and saute 2 minutes.
Add lemon juice, worcestershire sauce, ketchup, brown sugar, mustard, salt and hot pepper sauce to skillet, mix well.
low cooker; stir. Lay the beef pieces into the sauce. Cook