SLOW-COOKER MAKE-AHEAD BEEF

Slow-Cooker Make-Ahead Beef image

Succulent shredded beef is like money in the bank when it comes to dinner. It means you can go from a burrito to pasta to sandwiches in the blink of an eye. Here's how we use this recipe to its full potential: Pick up the boneless beef chuck roast when it's on sale or when there's a busy week ahead. It's a versatile meal starter and can save money that might otherwise be spent on emergency pizza delivery or unsatisfying drive-through meals. When you've got a few extra minutes to spend in the kitchen, sear the beef and toss it in the slow cooker. Once the meat is done, it's simple enough to shred it and parcel it up into packages that are the right size for all kinds of family meals.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 8

Number Of Ingredients 5

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Ingredients

2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 boneless beef chuck roast (2 1/2 to 3 1/2 lb)

Steps:

Spray 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat.
Heat 12-inch skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides.
Transfer to slow cooker; pour 1/4 cup water over roast. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender and easy to shred.
Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard remaining liquid.
To Freeze: Divide beef into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked shredded beef.
To Make in Oven: Heat oven to 325°F. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat. Heat 12-inch ovenproof skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides. Pour 1 cup water over roast. Cover and roast 2 1/2 to 3 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F and beef is tender enough to shred easily. Remove from oven; let rest until cool enough to handle, about 30 minutes. Shred meat with 2 forks, discarding fat and cartilage as you go. Toss shredded beef in 1/2 cup of the pan liquid to coat. Discard remaining pan liquid. Freeze and thaw as directed above.

Nutrition Facts : Calories 270, Carbohydrate 0 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 500 mg, Sugar 0 g, TransFat 1/2 g