It could just be me, but when I cook shredded beef with all the fixin’s, it’s finally Fall. This recipe is perfect for when the weather begins to get a little milder, and you’d like something warm and hearty. Better yet, you can adjust it based on how many people you’ll be feeding and how big your crock pot is. On top of that, it freezes beautifully, so you can tuck some away to enjoy later if you make too much.
2-4 lbs.* Boneless Strip Loin Roast or Chuck Roast
Shenandoah Valley Spice Company’s Butcher’s Blend
1-2 cups water
*We recommend ½ lb. of meat per person, so the size roast you’ll be using for this recipe depends on how many you’re serving
For this recipe, you’ll need a slow cooker or crockpot.
This recipe takes about 8 hours to cook completely. Keep this in mind when you start the process to ensure it will be ready by the time you’d like to eat it.
Cut up your roast into large chunks and put them into your crock pot or slow cooker.
For every 1 lb. of meat you’re cooking, add 1 ½ tablespoons of the Shenandoah Valley Spice Company’s Butcher’s Blend into the pot.
Add enough water to cover the meat most of the way. It’s ok if a little is poking out of the very top, as long as most of it is submerged.
Turn it on low heat and cook for 8 hours.
Once it’s done, remove the chunks of meat and transfer them into a bowl. Shred them apart using a fork, then put the meat back inside.
Serve with your favorite sides and enjoy!