Thursday, March 22, 2012

Yes another crockpot recipe. But a crockpot is a working gal's best friend. And I have a toddler who doesn't entertain himself just yet and his sister doesn't like him crashing into her toys. They don't play together that well yet. Except if they are jumping on the bed and they still need to be supervised. Anyway back to the recipe. Sorry. I like to try a different recipe for the crockpot everyday. And this recipe did not disappoint. The recipe was moist and was great in a sandwich and on top of rice.

Crockpot Shredded Beef
Adapted from A Good Appetite

1 T Dijon mustard
1/2 c bbq sauce
1 T red wine vinegar
6 oz beer (we used a pilsner)
1 1/4 lb boneless beef roast (we used a beef round tip roast)

Mix the dijon, bbq sauce & red wine vinegar in your crockpot. Cut the roast in half so it fills the whole bottom of the crockpot.

Put the roast into the crockpot & flip to coat both sides. Pour the beer over the top. Set crockpot to low & cook for 6 - 8 hours, until the beef pulls apart easily with a fork.

Remove the beef from the crockpot, leaving the sauce, & shred with a fork. Strain any fat from the top of the sauce. Mix as much sauce as you'd like into the shredded beef.

4 servings

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