Slow Cooker Shredded Beef
By now, you have probably realised I love my slow cooker. It’s one of my kitchen gadgets that I couldn’t do without. Typically I use it most during the colder months but recently I’ve been trying to use it for dishes that are suitable for the warmer weather. And this Slow Cooker Shredded Beef is perfect all year round.
It really is about as simple as slow cooking can get. The veggies get chopped in the food processor. There is no searing of the meat or vegetables required. Just throw all the ingredients into the pot, pop the lid on and then let it cook away for about 8 hours. All that is required is for the meat to be shredded before serving and it is ready to go.
And the versatility of the slow cooker shredded beef is amazing. I’ve served it with both rice and pasta. It’s fantastic in tacos, burritos or as part of a plate of nachos. It makes an exceptional salad topper as well as a filling for a wrap or crusty bread roll. You can enjoy it for breakfast with a poached egg on top. Delicious! And the leftovers can be frozen for later or wrapped in pastry for a quick empanada or pie filling.
