Ingredients:
- 2.5 lb. beef for slow roasting (I use chuck most of the time)
- 2 medium or 1 large onion(s)
- 1 small bag of baby carrots or 3 large, peeled carrots
- 1 Tbsp. minced garlic
- 1 c. beef or chicken stock
- 1 Tbsp. cornstarch
Directions:
- Optional: sear meat in olive oil in a pan over high heat. It takes about 3 minutes per side to get a nice brown texture. I didn't sear the meat this time.
- Rough chop the veggies. If you're using baby carrots, cut them in half. I knew I was going to make another recipe with baby carrots later in the week, so I used baby carrots for this one too. Put all of the veggies and the garlic in the bottom of the stock pot.
- If you're searing the beef, after it has finished browning, put it on top of the veggies in the stock pot. If not, put the meat on top of the veggies in the stock pot, making sure that the fattier side is facing up (so that the fat drips over the meat and veggies while it cooks. Yay for self-basting!).
- Mix the cornstarch and stock together and pour over the beef and veggies. Usually I make this with beef stock, but since I was making a dish with chicken stock later in the week and I knew I would have extra left over, I used chicken stock this time. The end result is the same.
- Cook on low for 8 hours. After 8 hours have elapsed, shred the meat with 2 forks. It's easiest to do this directly in the slow cooker. It should be really tender and shred easily. Let it stand in the juices for about 30 more minutes before serving.
- Let stand in the juices for about 30 minutes more. I chose to serve this with mashed potatoes (cut the potatoes into chunks, boiled them until tender, drained them, mixed in the KitchenAid with warm milk and butter).
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