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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 après snow shovelling -- and since it is done in the slow cooker, it is especially easy on the cook! Make a large roast so you get leftovers that can become several next-day lunch or dinner options -- try the Shepherd's Pie or Quesadillas (recipes at end of Pulled Beef recipe).
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)


Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

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