Tuesday, June 11, 2013

Italian Shredded Beef

Sometimes I think I have a love/hate relationship with summer. I absolutely love the warm weather, extra time with my kiddos and watching them play softball at night. However, it's difficult to fit supper in sometimes when we're at the diamonds for several hours.

Luckily we only have this happen two nights a week, I refuse to be gone every single night like some families have to. I rely on my crockpot often and some nights we have no choice but to bring a cooler full of sandwiches and fresh fruit with us.

Last night we had a little bit of time to eat our dinner at home so I tried out a new way to prepare roast. I let the slow cooker do all the work for me so all I had to do after daycare was shred the beef and serve it up on hoagie buns. It was very tender and full of flavor. During the fall and winter this would be great served over warm mashed potatoes.

Italian Shredded Beef

1 boneless arm or chuck roast (2-3 lbs.)
1 tbsp olive oil
14.5 oz. can beef broth
1 pkg. dry Italian salad dressing mix
2 garlic cloves, minced
1 tbsp Italian seasoning
Buns to serve on

In a large skillet heat olive oil over medium-high heat, brown roast on all sides. Transfer to slow cooker. In a bowl, combine broth, Italian mix, garlic and seasoning. Pour over roast. Cover and let cook on low for 8 hours.

Remove meat to a large plate and shred using two forks. Return shredded beef to slow cooker with juices. Using a slotted spoon, serve beef onto buns. Top with pickles, roasted red peppers or any other desired toppings.

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