Slow Cooker Pulled Beef Slow Cooker Pulled Beef

Slow Cooker Pulled Beef Image by: Stacey Brandford Author: The Canadian Living Test Kitchen

Serve with cooked rice, shredded lettuce, sour cream and chopped fresh cilantro, if desired.

  • Prep time 20 minutes
  • Total time 10 hours & 15 minutes
  • Portion size 16 servings

Ingredients

  • 1 can (796 mL) diced tomatoes
  • 1 can (156 mL) tomato paste
  • 1 sweet onion , diced
  • 1 jalapeño pepper , seeded and finely chopped
  • 2 teaspoons each ground cumin and garlic powder
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.2 kg boneless beef blade pot roast , trimmed

Method

In slow cooker, combine tomatoes, tomato paste, onion, jalapeño pepper, cumin, garlic powder, oregano, salt and pepper. Add beef, turning to coat; cover and cook on low until beef is tender, 8 to 10 hours.

Using 2 slotted spoons, transfer beef to cutting board; remove any twine. Using 2 forks, shred beef into bite-size pieces. Transfer to bowl.

Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional facts Per serving: about

  • Sodium 94 mg
  • Sugars 1 g
  • Protein 15 g
  • Calories 111
  • Total fat 4 g
  • Potassium 246 mg
  • Cholesterol 39 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 13
  • Fibre 0.0
  • Folate 2
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1
  • Vitamin C 7
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Pulled Beef

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