My shredded beef recipe is a bit of a spin on a couple of other "go to" pot roast recipes many people use. However, I do a mixture of the two and have made it my own "secret recipe" that I'm now sharing with the world. It's good served as regular pot roast with potatoes, carrots, and onion, shredded for hot beef sandwiches (see picture), or served on buns as shredded beef. It's even good cold with some mayo on bread or a bun. I hope you enjoy! Charity's Famous Pot Roast
3-3.5 lb Beef Roast (I like arm or rump, but you can also use chuck)
1 stick (8 Tbsp.) Real Butter
1 10.5 oz. can Cream of Celery Soup
1 Packet Onion Soup Mix OR Beefy Onion Soup Mix
1 Packet Hidden Valley Ranch Dip or Dressing Powdered Mix
Put a Crock Pot liner in a large crock pot. (You want to use this for easy clean-up!) Put the roast in the bottom. Next lay the stick of butter on top of it. (Don't cut it up; let it slowly melt over the meat as the temperature inside the crock pot rises.) Dump out the Cream of Celery soup on top of that, scraping it all out with a rubber scraper as needed. Sprinkle the Onion Soup Mix and the Hidden Valley Ranch packets over it. Fill the soup can about half full of water and pour over the top. Put the lid on the crock pot and cook on low for 8 hours. Do NOT open the lid during this cooking time.
When the time is up, you can open the lid, remove the meat to trim off any remaining fat, and then shred, adding it back into the juice and stirring it as you go.
If making hot beef sandwiches, use the juice in crock pot to make gravy, make mashed potatoes separately (or use my Instant Pot Magical Mashed Potatoes recipe found here) and bread of choice.
If making a pot roast, you can add the root vegetables at the same time as the roast; there is no need to wait until later to add them in. They will cook fork tender, but should not fall apart during the cooking process.
Comments
Post a Comment