Slow Cooker Shredded Beef
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 324.6
- Total Fat: 14.6 g
- Cholesterol: 147.4 mg
- Sodium: 395.8 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.7 g
- Protein: 44.1 g
View full nutritional breakdown of Slow Cooker Shredded Beef calories by ingredient
Number of Servings: 16
Ingredients
-
Beef chuck, 3 lb and them trim fat
Cumin seed, 1 tbsp
Coriander seed, 1 tbsp
Chili powder, 1 tbsp
Salt, 1 tsp
Pepper, red or cayenne, 1 tbsp
Salsa, 1 cup
Water, tap, 2 tbsp
Cornstarch, 1 tbsp
Directions
Makes 5 cups shredded beef
Slow Cooker Directions
1.
Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in small bowl. Rub over roast. Place 1/4 cup salsa in slow cooker; top with one piece roast. Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8 to 10 hours.
2.
Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with two forks.
3.
Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes on HIGH until thickened. Return beef to slow cooker. Cover; cook 15 minutes or until hot. Adjust seasonings. Serve in taco shells. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.
Number of Servings: 16
Recipe submitted by SparkPeople user ESTEROW.
Slow Cooker Directions
1.
Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in small bowl. Rub over roast. Place 1/4 cup salsa in slow cooker; top with one piece roast. Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8 to 10 hours.
2.
Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with two forks.
3.
Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes on HIGH until thickened. Return beef to slow cooker. Cover; cook 15 minutes or until hot. Adjust seasonings. Serve in taco shells. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.
Number of Servings: 16
Recipe submitted by SparkPeople user ESTEROW.