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This came from Taste of Home magazine, the June/July 2009 issue. We rarely eat beef, but I got a good sale and thought this sounded good. It was. Quite delicious, actually. The beef had a very nice flavor the first day but was even better as leftovers. We ate it on buns, but it would be delicious alone, with a side of mashed potatoes. On a side note, the recipe calls for using the juices for dipping; we didn't do that and I ended up throwing all the extra juice out a few days later. I'm sure it could have been made into a tasty gravy if I had so desired, though.
Recipe:
1 boneless beef chuck roast (3 lb or so)
2 cups water
2 t. beef bouillon granules (or 2 cubes)
1-1/2 t. dried oregano
1 t. garlic salt
1 t. seasoned salt
1/4 t. dried rosemary, crushed (optional)
8 hamburger buns, split
Cut roast in half, trim off all large chunks of fat, and place in a 4 or 5 quart slow cooker. Combine the water, bouillon, and seasonings; pour over the beef.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid. (good luck with that, I wasn't very successful)
Shred meat with 2 forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on eaach bun. Serve with additional cooking liquid on the side.
Just ran across your blog off of Pioneer Woman's.
ReplyDeleteI made this recipe too. We loved it. In fact we liked it so much we are making it for our daughter's wedding soon.
I am not a fan of barbeque sauce. My daughter /son-in-law-to-be are. They want BBQ sauce available with it too. Do you think this beef recipe goes ok with BBQ sauce? I would love to hear your opinion on it.
Thanks for stopping by!
ReplyDeleteThoughts about barbeque sauce: I think that as long as the beef is well drained, it would be delicious with barbeque sauce. I wouldn't want a bunch of the juice mixed with/watering down the sauce, personally.
Definitely give it a try and see how your daughter likes it...before the big day, of course!