Slow-Cooker 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!
TOTAL TIME
9 hrs 30 mins
COURSE
Main Course, Slow-Cooker
CUISINE
American, Profile
SERVINGS
8
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
INSTRUCTIONS
-
For optional browning, spray large nonstick skillet with non-stick cooking spray and brown beef roast on all sides over medium heat.
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Place celery, onion, carrots, jicama, and garlic in 3-1/2 to 5 quart slow cooker; place roast on top.
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Pour broth and dressing over top.
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Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
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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.
NOTES
Profile Exchange: 3 oz lean protein, 1 cup veggies, 1 free food
KEYWORD
Slow-Cooker, Slow-Cooker Shredded Beef