Southwestern Pulled Beef Roast
Ingredients:
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4 lb (2 kg) beef cross rib or blade pot roast
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2 tbsp (30 mL) vegetable oil
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3 (3 ) onions, sliced
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6 (6 ) cloves garlic, minced
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1 (1 ) can (28 oz/796 ml) crushed tomatoes
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1 (1 ) pouch onion soup mix
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2 tbsp (30 mL) tomato paste
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1 (1 ) bottle (12 oz/ml) beer
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2 tbsp (30 mL) EACH chili powder and ground cumin
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1 tsp (5 mL) cayenne pepper
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2 tbsp (30 mL) all-purpose flour
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2 (2 ) green onions, thinly sliced
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1 (1 ) Salt and Pepper
Preparation:
Season beef with salt and pepper. In a Dutch oven or heavy deep skillet, heat half of oil over medium-high heat -- brown beef all over, turning with tongs. Transfer to slow cooker.
Reduce stove-top heat to medium. Add remaining oil to pan, along with onions and garlic. Cook, stirring occasionally, until softened and golden, about 4 minutes. Transfer to slow cooker.
Increase stove-top heat to high. Add tomatoes, soup mix, tomato paste, beer, chili powder, cumin and cayenne. Scrape up any brown bits with wooden spoon. Bring to a boil, transfer to slow cooker.
Cover and cook on Low for 8 to 10 hours (or High for 4 to 5 hours) or until meat is tender. Transfer meat to a cutting board -- tent with foil and let stand for 10 minutes before pulling into shreds with a large fork. Cover and keep warm.
Meanwhile, skim fat from liquid in slow cooker. Whisk flour with ¼ cup (50 ml) water -- whisk into slow cooker. Cover and cook on High, stirring once, until thickened, about 15 minutes. Serve sauce with beef and sprinkle with green onions. Use to top mashed or baked potatoes. Set aside half of the shredded meat and sauce. It should make 4 cups (1 L) shredded meat and 4 cups (1 L) sauce.
PLANNED-OVER OPTIONS:
EASY PULLED-BEEF CHILI: In sauce pan, combine 4 cups (1 L) SOUTHWEST PULLED BEEF ROAST + 4 cups (1 L) sauce + I can (19 oz/540 ml) kidney beans, drained and rinsed + I can (19 oz/540 ml) stewed tomatoes (chili-style if possible) + 1 ½ cups (375 ml) frozen or canned corn. Heat mixture over medium heat, stirring occasionally, about 10 minutes. Makes 7 cups (1.75 L)
MEXICALI SHEPHERD’S PIE: Spoon Chili into a 9x13-inch (3-L) glass dish. Top with 3 cups (750 ml) leftover mashed potatoes (or 1 pkg (454 g) of ready-made mashed potatoes). Bake in a 350ºF (180ºC) oven for about 35 to 45 minutes or until heated through.
TACOS: Combine 2 cups (500 ml) SOUTHWESTERN PULLED BEEF ROAST + 2 cups (500 ml) sauce. Heat in microwave or saucepan, until just warmed through, stirring occasionally, about 10 minutes. Serve mixture spooned into warmed taco shells or flour tortillas with taco fixings such as shredded cheese, salsa, sour cream, chopped tomatoes and green onions.
Courtesy of Manitoba Cattle Producers
www.mcpa.net