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redforever · 10-31-2008, 06:24 PM

You can pretty well use any type of simmering or braising type of recipe that you currently have. But reduce the liquid by about a third to a half.

Try this recipe with a cheaper cut of beef. This is not for a carved roast. This is more for pulled beef on a bun that you serve with the juices.

CROCK POT ROAST BEEF

4-5 lb chuck roast
1 cup water
1 cup red wine
¾ cup soy sauce
1 cup celery, diced
1 cup onion, diced
1 garlic clove, minced

Dump it all in the crock pot. Set on high for 6 to 8 hours, depending on the high setting of your slow cooker.

Take it a few steps further and strain the broth and refrigerate it for defatting (requires planning ahead). While the meat is still hot, remove any fat and gristle. Shred or leave in chunks.

Serve on buns with some of the juices on the side for dipping.

10-31-2008, 06:24 PM	#2
redforever Franchise Player Join Date: Feb 2006 Exp:	You can pretty well use any type of simmering or braising type of recipe that you currently have. But reduce the liquid by about a third to a half. Try this recipe with a cheaper cut of beef. This is not for a carved roast. This is more for pulled beef on a bun that you serve with the juices. CROCK POT ROAST BEEF 4-5 lb chuck roast 1 cup water 1 cup red wine ¾ cup soy sauce 1 cup celery, diced 1 cup onion, diced 1 garlic clove, minced Dump it all in the crock pot. Set on high for 6 to 8 hours, depending on the high setting of your slow cooker. Take it a few steps further and strain the broth and refrigerate it for defatting (requires planning ahead). While the meat is still hot, remove any fat and gristle. Shred or leave in chunks. Serve on buns with some of the juices on the side for dipping. Last edited by redforever; 10-31-2008 at 07:36 PM.