Steak-Inspired Slow-Cooked Beef

This roast is so easy and so delicious. I've fixed it twice now and it's been a hit both times. I found the recipe on Pioneer Woman's Tasty Kitchen website.

 * 1 whole Beef Roast, 1 1/2 To 2 Lbs.
* ½ teaspoons Salt
* ½ teaspoons Coarsely Ground Black Pepper
* ½ cups Beef Broth
* ¼ cups Soy Sauce
* 4 cloves Garlic Chopped
* ½ teaspoons Crushed Red Pepper Flakes
* 2 Tablespoons Freshly Squeezed Lemon Juice

Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours. Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles.

If you wanted to make shredded beef sandwiches, just take the beef out a little early, shred it, return it to the slow cooker and cook for another 20 to 30 minutes.

Comments

Post a Comment

Popular posts from this blog

Joda Sauce

When I was a child, there was a restaurant here in town. It was named Joda's Restaurant and it was owned and run by a man named.....Joda. I'll bet you didn't expect that, did you? Well, they had a house dressing that was awesome. It was on every table, along with crackers. It sustained most of us kids during the long wait for our food. The wait wasn't really long, but as a child, it sure felt like it. The sauce and crackers were so good, that sometimes, we weren't really hungry for our dinner when it came! The restaurant is no longer there. Joda has since passed away, but his dressing lives on. My kids love it. I wanted to share with you all. Joda's Sauce 2 c mayonnaise 1 3/4 c french dressing 1 T Parmesan cheese 1/2 t garlic powder 1/4 t sugar 1/4 c white vinegar Combine ingredients well. Store in refrigerator. Enjoy!
Read more

Butter Chicken

Butter Chicken 1 tablespoon olive oil 1 small yellow onion diced (about 1 cup) 4 cloves minced garlic about 4 teaspoons 1 tablespoon minced fresh ginger 1 1/2 tablespoons curry powder 2 teaspoons garam masala 1 teaspoon chili powder 1/4 teaspoon smoked paprika 1/2 teaspoon turmeric  3/4  teaspoon kosher salt Splash of water or low sodium chicken broth 1 (28-ounce) can crushed tomatoes 2 pounds boneless, skinless chicken (breasts or thighs)  4 tablespoons unsalted butter cut into small pieces  1/2 cup half-and-half or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free Chopped green onions for serving Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving Add the oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fra
Read more

Sour Cream Chicken Enchiladas

Ingredients:  flour tortillas Filling: 2 c Shredded chicken 2 T butter 1 onion, chopped 1 (4 oz) can green chilies 2 c Shredded pepper jack cheese Taco seasoning Sauce: 3 T butter 3 T a/p flour 2 c chicken broth 1 (4 oz) can chilies 1 cup sour cream 1 cup Shredded pepper jack cheese Sliced jalapeños For filling : Melt butter. Saute onion until clear. Add chilies, chicken, taco seasoning and cheese. Fill tortillas with chicken mixture. Place in greased 9x13 glass dish. Sauce : In sauce pan, melt butter and stir in flour. Cook 1 minute. Next, whisk in chicken broth. Cook until bubbly. Reduce heat to low. Add in cheese, sour cream and chilies. Pour over enchiladas. Arranged sliced jalapeños on top. Bake at 350 for 25 minutes. 
Read more