basic shredded beef

we use shredded beef in all kinds of dishes, tacos, enchiladas, sandwiches, burritos, chimichangas, tamales, and taquitos 🙂 it can be made ahead and frozen

  • beef roast, we use shoulder roast since our local market often has it on sale
  • peppers (your choice)
  • onions
  • crockpot or slow cooker

This is really really easy. Take your roast and put it in the cooker, add quartered onions and sliced peppers. You can add as much or as little as you like. We usually use about 2-3 onions and 5-6 peppers with a 2-3 pound roast. Add enough water to cover, turn it to medium and let it cook until tender. When you can pull it apart with two forks it is done. If you have too much liquid put it in a pan on the stove and cook it down until all the broth evaporates.

Wasn’t that simple? Depending on what we are using it for we will sometimes mix with cooked rice.

Shredded Roast Beef Gravy

This is a great budget meal especially if you find a shoulder roast or such on sale. Here is what you will need for a family size meal.

  • small roast
  • 2 onions
  • 1-2 bell peppers
  • 1/2 C. flour
  • 3 Tbs cooking oil
  • 1/4 C. corn starch

Heat your oil in a skillet. Coat roast with flour and brown in skillet. Cut your onions and peppers in bite size pieces and put in crock pot along with browned roast. add enough water to fully cover all, I usually just fill to top. Cook on high for several hours until meat is tender. Remove roast and cut off fat and shred meat, set aside. Put the corn starch in a sifter and sift over the remaining liquid, stirring. Continue stirring until well dissolved and starting to thicken. Then add the shredded meat and turn to low until ready to serve. We serve this over either boiled potatoes, mashed potatoes or cooked rice.