Slow Cooked Shredded Beef Done Two Ways
This slow cooked shredded beef is infused with Italian seasonings and works really well in sandwiches, lasagna, or served over pasta.
- Serves: 6 persons
- 3pounds/1.35 kg. beef roast: sirloin tip or rump roast
- 1envelope Italian salad dressing-zesty Italian
- 8ounces/225 g. beef broth
- 2tomatoes (seeded and chopped)
- ½onion (sliced)
- ¼cup/60 mL dry red wine
- 2teaspoons/10 mL tomato paste
- 4to 5 basil leaves (finely chopped)
- 1tablespoon/15 mL olive oil
- 1to 2 teaspoons sea salt
- ½teaspoon black pepper
Step 1In a large skillet heat 1 tablespoon olive oil.
Step 2Cut away any excess fat on the surface of the roast.
Step 3Sprinkle with salt and black pepper all over.
Step 4Place into pan and brown on all sides, about 2 minutes per side.
Step 5Transfer to slow cooker.
Step 6Add remaining ingredients, cover and cook on low for 10 to 12 hours on a low setting.
Step 7Add 1/3 cup (80 milliliters) of water to slow cooker if the liquid appears insufficient.
Step 8To test, simply use a fork to check for doneness. Meat should literally fall away and shred easily. If it does this, then simply use 2 forks to separate the meat. If it is still tough, cook for an additional 2 hours and test again.
Step 9For shredded barbecued beef, omit Italian dressing packet and basil leaves.
Step 10Add barbecue sauce at the end of cook time. Remove beef from slow cooker, and discard all but 1/3 cup of liquid.
Step 11Shred beef and return to cooker with your favorite bottled sauce.
Step 12Stir through, secure lid and set to warm for 30 minutes before serving.
Step 13These are best used in barbecue sandwiches.