Wednesday, November 9, 2011

Southwestern Shredded Beef Sandwiches

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I think beef is Chris' favorite type of meat to eat, but it's my least favorite thing to cook. If it's not done on the grill, it becomes a hassle to me. Searing the outside and getting it cooked to the right temperature on the inside...all without making it smoke up the house? Well, that's something I'm learning. But when I can stick it in the slow cooker like in this recipe, I definitely don't mind coming home to a delicious home-cooked beef dinner. 

There are really two steps to this recipe (making the beef in the slow cooker and then making the beef recipe for the sandwich), but both are really simple and take little time to do. The lettuce on top is a perfect compliment and we used the leftover juice from the slow cooker to dunk our sandwiches in. Even if you don't want to make this sandwich, the Beef Master Recipe is great on its own and would be delicious on a salad, as a taco or in a quesadilla. Enjoy!

Printable Recipe


  • 1 cup chopped onion (1 large)
  • 1 Tbsp. cooking oil
  • 2 cups Shredded Beef Master Recipe (see recipe below)
  • 1 10-oz. can diced tomatoes and green chiles
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 Tbsp. chopped fresh cilantro
  • 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
  • 4 onion rolls, split and toasted, if desired
  • 1 cup shredded lettuce

In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.

To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.

Shredded Beef Master Recipe

  • 2 large onions, cut into thin wedges
  • 2 garlic cloves, minced
  • 3-3 1/2 lb. boneless beef chuck pot roast
  • 1 (14 oz.) can beef broth
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with beef. 

In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt and cayenne pepper. Pour over beef in cooker.

Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices.

Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

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