This convenient recipe provides many meals for your family, with enough leftovers to make a large Shepherd’s Pie or Pot Luck Chili. Or freeze the leftover shredded meat to have on hand for quick tacos or quesadilla – all kinds of options! If you can’t find a 4 lb (2 kg) sized roast, just ask your meat counter representative to cut one for you. Use a large 6 to 7 quart (6 to 7 L) capacity slow-cooker.
| 4 lb (2 kg) |
Beef Cross Rib or Boneless Blade Pot Roast |
| |
Salt and pepper |
| 2 tbsp (30 mL) |
vegetable oil |
| 3 |
onions, sliced |
| 6 |
cloves garlic, minced |
| 1 can (28 oz/796 mL) |
crushed tomatoes |
| 1 |
envelope onion soup mix, from a 77 g box |
| 2 tbsp (30 mL) |
tomato paste |
| 1 bottle (341 mL) |
beer |
| 2 tbsp (30 mL) |
EACH chili powder and ground cumin |
| 1 tsp (5 mL) |
cayenne pepper |
| 2 tbsp (30 mL) |
all-purpose flour |
| 2 |
green onions, thinly sliced |
- Season beef with salt and pepper. In Dutch oven or heavy deep skillet, heat half of oil over medium-high heat on the stove-top; brown beef all over, turning with tongs. Transfer to slow-cooker. Reduce stove-top heat to medium. Add remaining oil to pan, along with onions and garlic. Cook, stirring occasionally, until softened and golden, about 4 minutes; transfer to slow cooker.
- Add tomatoes, soup mix, tomato paste, beer, chili powder, cumin and cayenne to Dutch oven, cooking over high heat while scraping up any brown bits with wooden spoon. Bring boil; transfer to slow-cooker. Cover and cook on low for 8 to 10 hours, until meat is tender.
- Remove meat to cutting board; tent with foil and let stand for 10 minutes. Meanwhile, skim fat from liquid in slow-cooker. Whisk flour with ¼ cup (50 mL) water; whisk into slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Meanwhile, tear meat into shreds using a fork. (NOTE: to make other recipes, set aside about 4 cups/1 L EACH shredded meat and sauce). Serve warm beef and sauce over split hamburger buns or mashed or baked potatoes, garnished with green onions.
Cook’s Notes:
No slow-cooker, no problem. Simply simmer pot roast, covered, in 325°F (160°C) oven for 2 to 3 hours.
OTHER MEAL OPTIONS
POT LUCK PULLED BEEF CHILI: In saucepan, combine 4 cups (1 L) EACH South-Western Pulled Pot Roast + sauce + 1 can (19 oz/540 mL) kidney beans, drained and rinsed + 1 can (19 oz/540 mL) stewed tomatoes (chili-style if possible) + 1-½ cups (375 mL) frozen or canned corn. Heat over medium heat to warm through, stirring occasionally for about 10 minutes.
To make into a SHEPHERD’S PIE, turn chili into a 9 x 13 (3 L) baking dish. Top with 3 cups (750 mL) leftover mashed potatoes (OR 1 pkg (454 g) of the ready-made mashed potatoes). Bake in a 350°F (180°C) oven, until cooked, about 30 minutes. Makes 10 to 12 servings.