I love this shredded beef recipe. Sometimes I add in corn and onions or maybe even some green peppers from time to time. It’s fun to dress it up a little bit. But the recipe is perfectly fine on its own. Get creative with it! This is an easy and cheap meal that makes a lot of food. I like to freeze the leftovers for easy to pull meals for my kids. Or I will use the left over beef for lunch sandwiches the next day. The beef tastes just as good as it did the day that I made it. This is one of those recipes that you will keep around and share with friends and family.
Check out what our friends from Budget Bytes have to say about this:
“I made a few portions to take with me to work this weekend (and decided to add some cheddar!) and will freeze the rest of the meat for later”
This recipe makes so much that you can freeze the leftovers and save for an easy meal later.
Ingredients
- 3 oz. Hunt’s tomato paste (1/2 of a 6 oz. can) $0.26
- 2 cloves garlic, minced $0.16
- 1 Tbsp McCormick’s chili powder* $0.30
- 2 tsp McCormick’s cumin $0.20
- 1 tsp McCormick’s oregano $0.10
- ¼ tsp McCormick’s cayenne pepper $0.02
- ½ Tbsp Domino’s brown sugar $0.02
- 1 Tbsp Argo cornstarch $0.04
- 1 cup Great Value beef broth $0.15
- 3 lb. boneless beef rump or shoulder roast $13.94
- ½ tsp Morton salt (optional) $0.03
Instructions
- In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
- Remove any large pieces of fat from the beef roast, then cut the meat into 2-inch chunks. Place the beef in the slow cooker, then pour the sauce over the meat. Put the lid on the slow cooker, turn the heat onto high, and let cook for 4-5 hours (or 8 hours on low).
- After cooking for four hours on high, use tongs to stir and shred the meat in the sauce (if the meat is not yet tender, let it cook longer. It can go longer than four hours, if needed, and will only get more tender the longer it cooks). Keep the heat set on high as you shred the meat to continue to cook down and thicken the sauce. Taste the meat and sauce and add salt if needed. Serve hot over a bed of rice, in tacos, or stuffed into a burrito.
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Quick Tip: Serve with rice or on a bun!
Thanks again to Budget Bytes for this amazing recipe.
