Chopped Beef Sandwich-crock pot


What's my idea of "a break?" The thought of putting a roast on and knowing when I arrive home from work, well, supper will be already ready, just seems to brighten my day, all day! Seems like I very well may sleep better at night too when I already know, a breaks headed my way when I wake up in the morning, supper slow cooking threw out the night, heck yeah! You know what? I think YOU deserve this too! So, go ahead, get your self a break too. Get out that crock pot and "break-away!" You can thank me later.


2 packs McCormick mushroom gravy mix (McCormick brown gravy mix may be substituted)
1 two to three pound chuck roast, trimmed
1 level tablespoon salt
½ tablespoon ground black pepper
½ tablespoon garlic powder

In a medium sauce pan, combine 4 cups of water with 2 packs McCormick mushroom gravy mix, salt, pepper and garlic powder. (I know it sounds like alot of extra flavor going in here, but remember the roast will gobble up all that flavor too.) Whisk it all together and bring to a boil, then reduce heat and simmer for one minute.

Pour your mixture into your crock pot, and turn temperature setting to LOW.

Using cooking spray or a small amount of oil, coat a large skillet and brown both sides of your trimmed chuck roast.  Your not looking to cook it, just trying to caramelize the outer layer.  While this step is not absolutely necessary, I find that it gives the roast beef a better flavor. Kinda helps to seal in the juices.

Once the roast has been browned, place it into the crock pot, making sure to submerge it into the gravy mixture so that it is coated on the top too.

Cover and cook on low for at least eight hours, or until falling apart. This is perfect to put on before you leave for work or go to bed. Just remember to keep the crock pot on low.

Remove roast from the crock pot and place it on your cutting board or platter to separate. Once it's cooled enough to handle you can start tearing it apart. The meat should pull apart easily. You can use to forks (one in each hand) and use to shred the meat. I use this method and then chop the meat with a knife. During this stage be sure to remove any remaining pieces of fat from the lean beef.

The au jus left in the slow cooker will be very thin, which is just perfect for dipping a chopped beef sandwich into. If a thicker consistency is desired, just pour your au jus into saucepan and reduce over medium heat until desired thickness is achieved.

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