Shredded Beef for Sandwiches
Due to the long cooking time, it is possible to prepare the meat late the night before serving so it will be ready to eat for lunch.
INGREDIENTS | SERVES 16
4¼ pounds lean boneless beef roast, excess fat removed
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon celery seed
½ teaspoon dried tarragon
½ teaspoon dried mustard
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 tablespoon hot sauce
1 tablespoon hickory liquid smoke
½ cup water
Place all ingredients into a 6- to 7-quart slow cooker. Cook on low for 10–12 hours. The meat should be easily shredded with a fork.
Remove the meat from the slow cooker to a plate. Shred with a fork. Mash the contents of the slow cooker with a potato masher. Return the beef to the slow cooker and stir to distribute the ingredients evenly.
PER SERVING Calories: 430 | Fat: 34g | Sodium: 140mg | Carbohydrates: 1g | Fiber: 0g | Protein: 28g
Ask the Butcher
If the beef sitting on the shelf of the local store is too fatty, ask the butcher to cut a fresh leaner cut. You won't have to do fat removal at home, which can be tricky depending on the cut of meat. The butcher can also suggest lean beef alternatives to fattier cuts.