Slow cooker southwestern pulled beef

1

PREP TIME

10 min

Makes

13 One Cup Servings

* PLUS Cooking time: 480 minutes
Slow cooker southwestern pulled beef

garuti, istock.com

Ingredients

  • 2 tbsp vegetable oil
  • 4 lb crossrib roast , or boneless blade pot roast
  • 1 cup beef broth
  • 28 oz can crushed tomatoes
  • 28 oz can whole tomatoes
  • 1 pouch Lipton Recipe onion soup mix , or onion roasted garlic soup mix
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp all-purpose flour

Instructions

  • Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.
  • Reduce heat to medium. Add broth, tomatoes, Lipton Recipe Onion Soup Mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.
  • Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds.

Nutrition (per serving)

  • Calories
  • 290,
  • Protein
  • 30 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 14 g,

Enjoy this pulled beef pot roast with baked or mashed potatoes. Leftovers can become several next-day dinner options. The Pulled Beef can also be tucked in the freezer for frequent future fast meals!

Pulled Beef Meal Ideas:

Hot Beef Sandwiches:
Heat some Pulled Beef in microwave or saucepan. Spoon over split sub buns and top with ready-made coleslaw OR pan-fried onions and sliced pickled jalapeño peppers. Serve with green salad or raw veggies and dip.

Quick Quesadillas:
Spoon 1/2 cup (125 mL) Pulled Beef on half of 1 large flour tortilla; top beef with some shredded Cheddar cheese and sliced pickled jalapeño peppers. Fold tortilla over filling; repeat with 3 more tortillas. Bake on parchment paper-lined baking sheet in 400ºF (200ºC) oven, turning once, until golden, about 8 minutes per side. Makes 4 servings.

Taco Time:
Heat some Pulled Beef in microwave or saucepan; spoon into warmed taco shells or flour tortillas with your favourite taco fixings.

Mexican Shepherd’s Pie:
In 9 x 13-inch (3 L) baking dish, combine 4 cups (1 L) Pulled Beef, 1 can (19 oz/540 mL) EACH chili-style stewed tomatoes and kidney beans (drained and rinsed) and 2 cups (500 mL) frozen corn. Top with 4 cups (1 L) mashed potatoes (homemade or 1 pkg/907 g ready-made). Bake in 350ºF (180ºC) oven until heated through, about 30 minutes.

Recipe courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo.org.

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