Slow Cooker Shredded Beef

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Slow Cooker Shredded Beef cooks all day and falls apart for the most amazing Shredded Beef Sandwich. With all that wonderful gravy you can also put it over mashed potatoes or even eat it as an open face sandwich. Put it in small freezer containers and freeze some of it for use with future meals. Any way you fix it, it is delicious!

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Ingredients

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Place your roast into a slow cooker.

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In a small bowl put the gravy mix, onion soup mix and water. Mix well.

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Pour gravy mixture over the roast trying to keep the onions on top of the roast. Cook on low for 8 hours. Remove the roast to a large plate or cutting board. Shred the beef discarding any bones, fat or cartilage. Put the shredded beef back into the slow cooker and stir into the gravy mix. Cook on low for another 1-2 hours.

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Use for sandwiches, over mashed potatoes or as an open face sandwich.

Slow Cooker Shredded Beef

http://www.InDianesKitchen.com

8E24506C-08FD-4968-9403-5D198D6AD008

Ingredients

1 – 5 lb. chuck roast (approximate size)

1 pouch Lipton Onion Soup

2 – .87 oz pouches dry brown gravy (I used McCormick’s)

2 cups hot tap water

Directions

Place roast into the slow cooker.

In a small bowl mix hot water, soup pouch and both gravy pouches. Whisk together within a fork.

Slowly pour the gravy mixture over the roast trying to keep the onion pieces covering the top of the roast.

Cook on low for eight hours.

Remove the roast from the slow cooker and place on a large plate or cutting board. Discard all bones, fat and cartilage.

Shred the beef and put the shredded beef back into the slow cooker. Mix thoroughly with the gravy.

Cover and continue to cook on low for 1-2 more hours.

Serve as a sandwich on a bun, over mashed potatoes or as an open face sandwich over bread.

This keeps well in the refrigerator for up to 5 days after you cook it and is great as leftovers! This freezes really well!

http://www.InDianesKitchen.com

 

 

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