National Slow-Cooker Month – Shredded Beef
Winter is slow-cooker season and Profile is excited to celebrate National Slow-Cooker Month by releasing our favorite Crock-Pot dishes throughout January. So prep your food, set it and forget it with amazing recipes from Profile!
June 6, 2020
No Comments
Winter is slow-cooker season and Profile is excited to celebrate National Slow-Cooker Month by releasing our favorite Crock-Pot dishes throughout January. So prep your food, set it and forget it with amazing recipes from Profile!
Servings: 8
Total Recipe Time: LOW: 9-1/2 to 10-1/2 hours; HIGH: 5-1/2 to 6-1/2 hours
Ingredients:
-
1 beef shoulder roast, boneless arm chuck roast or blade chuck roast (2 lbs)
-
3 stalks celery, chopped
-
1 large onion, chopped
-
2 cups carrots, chopped
-
2 cups jicama, diced
-
2 cups low sodium beef broth
-
½ cup Profile Rosemary Balsamic dressing
-
2 tablespoons minced garlic
-
Salt and pepper
Directions:
-
For optional browning, spray large nonstick skillet with non-stick cooking spray and brown beef roast on all sides over medium heat.
-
Place celery, onion, carrots, jicama, and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Pour broth and dressing over top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
-
Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve vegetable mixture. Shred beef with 2 forks. Combine shredded beef and reserved vegetable mixture. Season with salt and pepper, as desired.