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Recipe Summary

Slow-Cooker South-Western Pulled Beef
Difficulty: Easy
Preparation: 10 min
Cooking: 8 hr
Makes: 13 cup (3.25 L) servings
Best Suited for: Pot Luck/Buffet,Cook once eat twice,

Nutritional Information

Per Serving (Per cup (250 ml): 290 Calories, 30 g protein, 14 g fat, 12 g carbohydrate Excellent source of iron (37% DV) and zinc (80% DV). )

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Slow-Cooker South-Western Pulled Beef

Slow-Cooker South-Western Pulled Beef

Pulled Beef is the perfect food for après ski, après skate and for watching the Olympics (or Superbowl) -- and since it is done in the slow cooker, it is especially easy on the cook! Enjoy this pulled beef pot roast with baked or mashed potatoes. Leftovers can become several next-day lunch or dinner options -- try the Quick Quesadillas!
2 tbsp (30 mL)vegetable oil
4 lb (2 kg)Beef Cross Rib or Boneless Blade Pot Roast
1 cup (250 mL)beef broth
28 oz (796 mL)can, EACH crushed tomatoes and whole tomatoes
1pouch, onion soup mix
2 tbsp (30 mL)EACH tomato paste, chili powder and ground cumin
¼ tsp (1 mL)EACH black and cayenne pepper
2 tbsp (30 mL)all-purpose flour
  1. Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.
  2. Reduce heat to medium. Add broth, tomatoes, onion soup mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.
  3. Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds
  • Hot Beef Sandwiches: Heat some Pulled Beef in microwave or saucepan. Spoon over split sub buns and top with ready-made coleslaw OR pan-fried onions and sliced pickled jalapeño peppers. Serve with green salad or raw veggies and dip.
  • Quick Quesadillas: Spoon 1/2 cup (125 mL) Pulled Beef on half of 1 large flour tortilla; top beef with some shredded Cheddar cheese and sliced pickled jalapeño peppers. Fold tortilla over filling; repeat with 3 more tortillas. Bake on parchment paper-lined baking sheet in 400°F (200°C) oven, turning once, until golden, about 8 minutes per side. Makes 4 servings.
  • Taco Time: Heat some Pulled Beef in microwave or saucepan; spoon into warmed taco shells or flour tortillas with your favourite taco fixings.
  • Mexican Shepherd’s Pie: In 9 x 13-inch (3 L) baking dish, combine 4 cups (1 L) Pulled Beef, 1 can (19 oz/540 mL) EACH chili-style stewed tomatoes and kidney beans (drained and rinsed) and 2 cups (500 mL) frozen corn. Top with 4 cups (1 L) mashed potatoes (homemade or 1 pkg/907 g ready-made). Bake in 350°F (180°C) oven until heated through, about 30 minutes.
  • Pulled Beef Chili: In saucepan, combine 4 cups (1 L)EACH South-Western Pulled Pot Roast and sauce and 1 can (19 oz/540 mL)kidney beans, drained and rinsed and 1 can (19 oz/540 mL) stewed tomatoes (chili-style if possible) and 1-1/2 cups ( 375 mL) frozen or canned corn. Heat over medium heat to warm through, stirring occasionally for about 10 minutes. Makes 7 cups (1.75 L)


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