I am no longer working with the girls at church (BOO!!) but Bob is now working with the boys and this week they had a big event for the boys and Bob asked if I would make some shredded beef for sandwiches and some treats too which will show up soon on here as well. I found all kinds of recipes for shredded beef but decided to go to Betty Crocker because I almost always have success with those recipes and she didn’t fail me this time either. I made 9 pounds of this and there was just a tiny little bowl leftover so success!
3 pounds beef boneless chuck roast, trimmed of fat
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground mustard
2 teaspoons Worcestershire sauce
1 (6 oz) can tomato paste
sandwich buns (I got the Costco ones)
1 Cut beef into 3″ pieces. Place beef in slow cooker. Mix remaining ingredients except tomato paste and buns together and pour over beef.
2 Cover and cook on low 8 – 10 hours.
3 Remove beef from cooker using slotted spoon and set aside. Strain liquid in cooker and return vegetables to cooker, reserve juice. Shred meat using 2 forks or in your mixer with the paddle attachment. Return meat to cooker. Stir in tomato pasta and any reserved juice if needed. Increase heat to high. Cover and cook 10 – 15 minutes or until hot. Serve in buns.
This is another recipe for the family when they visit California. My grandchildren want to know where I learned how to cook because I always have food ready for them when they come from the beach or pool and guess what? They are all your recipes, in a three ring binder in my kitchen on a shelf. Thanks Penny. Alice
Thanks Alice, this one is pretty easy and the crock pot makes it perfect for hot summer day cooking.
The girls will miss you but the boys are VERY Lucky.
Thanks, I miss those girls too!