Crockpot Shredded Beef

This recipe is tasty, easy, and can be quite inexpensive if you buy the meat on sale. The roast becomes very tender and is great served over rice with a green salad.

Difficulty: Easy

Servings: 6-8

Prep Time: 15 mins   Cook Time: 8 - 10 hrs  

Ingredients

1 4 lb. boneless top chuck roast;
2 tsp. fajita seasoning;
2 Tbsp. vegetable oil;
2 (14.5 oz) cans Mexican-style stewed tomatoes;
1 cup red wine

Directions

Rub both sides of roast evenly with fajita seasoning. Brown roast in hot oil over medium-high heat until browned on all sides. Transfer roast to 5 – 6 quart Crock-pot. Pour tomatoes and red wine over and around roast. Cook on low heat for about 10 hours or until meat is falling apart. Remove roast from Crock-pot and shred with two forks. Remove fat as you shred the meat. De-fat the broth in the Crock-pot by skimming it off with a flat spoon; use a fat separator; or refrigerate the broth until the fat congeals at the top and then remove it. Stir the shredded beef back into the broth and serve over hot rice.

Makes 6 – 8 servings.

Categories: Beef, Crock Pot, Main Dish

Submitted by: sandrainsc on May 21, 2010