Crockpot Shredded Beef

Posted by on March 22, 2010 in Blog, Entrees, Lunch/Dinner | 0 comments

This recipe is great for sandwiches, tacos, enchiladas, and burritos.  It’s one of those great recipes you can throw in a crock pot and forget about until dinner time, and the kids love it.

2 lb. fresh beef brisket
1 Tbsp. olive oil
10 oz. can condensed beef broth
2 cloves garlic, minced
1 onion, chopped, if desired
1/2 tsp. salt
1/4 tsp. pepper

Trim excess fat from beef. Heat oil in 10″ skillet over medium heat. Cook beef for 10 minutes, turning frequently, to brown all sides.  Place beef in crockpot and pour remaining ingredients over beef.  Cook on low 8-10 hours, until beef is tender.  Remove beef from crockpot and shred.  Skim fat from juices in crockpot, and add beef. Keep on low setting until ready to serve, and while serving too.

Variation: Replace beef broth with a cup of water and a bottle of Italian salad dressing.  This gives the beef a little extra zing which is especially nice when using as a sandwich filling.

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