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Wednesday, October 5, 2011

Crockpot Beef

I make this about once per month. Sometimes I don't cook it as long and slice it for a roast beef dinner. I also make my Asian Beef soup with the leftovers, type that into the search bar.

Both kids love it and leftovers freeze well if you don't want to make soup;)

Here's the ingredients
3 lb beef roast
1 pkg Brown Gravy Mix
1 pkg Beefy Onion Soup Mix
1 bottle of your favorite beer (you can also use 12 oz of water)
Pour the beer in the crockpot, sprinkle in the gravy and soup mix. Give it a stir. Put the roast on top. Cover and cook on low for 10-12 hours or high 5-6.

It's a little hard to see BUT when you put the fork in, it shouldn't resist at all. Give the fork a twirl and it should fall apart. Keep twirling until all the beef is broken up and remove any excess fat.

If you want to slice this roast up and serve it with mashed potatoes, cook it a bit less. This particular roast is going on sandwich buns.

Here is the finished shredded beef.

Here's a little tip about the buns. Cut the buns in half with the bottom being a bit thicker than the top and hollow out most of the bread on the bottom half, the meat will sit nicely in them. Should you have any, the leftovers freeze well. Enjoy.

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