R.O.D.-Shredded Beef 4 ways

Shredded Beef Master Recipe

3 to 3.5 lb boneless Beef Chuck Roast

2 large onions, cut into thin wedges

2 cloves of garlic, minced

14 oz. beef broth

1 Tbs. Worcestershire sauce

2 tsp. dry mustard

2 tsp. dried thyme

¼ tsp cayenne

Place thin wedges of onion in bottom of slow cooker, add garlic.  Top with beef, cutting to fit if necessary.

Mix next 5 ingredients in large bowl or measuring cup.  Pour over beef.  Cover and cook 11-12 hours on low; 5-6 hours on high.

Remove beef & onion from cooker reserving juices.  Cool juices to harden fat.  Remove fat and discard.  While juice is cooling, use 2 forks to shred beef, discarding any fat. 

Place 2 cup portions of beef and onions into airtight containers with enough juice to moisten very well.

Refrigerate 3 days or freeze for up to 3 months.  Makes 6 cups, or 3 meal portions (assuming 4 servings of ½ cup each).

1^st meal, hot beef sandwiches, just as it is.

2^nd meal, tacos----added taco seasonings and 8 oz can of tomato sauce.

3^rd meal, barbeques---add low sugar barbeque sauce, serve on whole grain buns.

4^th meal, Shredded Beef Lo Mein: (from Better homes & Gardens)

Ingredients

·                       12  ounces dried lo mein noodles, Chinese egg noodles, or fettuccine (I used Dreamfields)

·                       1  large onion, sliced (I left this out as there was onion with the beef)

·                       1  tablespoon cooking oil

·                       1  16-ounce package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables

·                       2  cups Shredded Beef Master Recipe (see above)

·                       1  12.1-ounce jar stir-fry sauce

·                       1  4-ounce can (drained weight) sliced mushrooms, drained (I used fresh)

·                       1/3  cup coarsely chopped cashews

·                       2  green onions, cut into thin strips

·                       (I added fresh sugar snap peas)

Directions

1. Prepare noodles according to package directions; set aside.

2. In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.