Friday, January 11, 2019

Foodie Friday ~ Crock Pot Pulled Beef Sandwiches

Let's face it. There isn't always time to create a fantastic meal from start to finish. But even when days are overwhelmingly busy, I try to make sure my crew always has something in their tummies.

My kids have labeled me the 'Queen of Leftovers' because I can often make a great new meal out of leftovers no one wants to eat on their own. Although this can save a lot of time, the house chef can only do so much with leftovers. Not everything from the last couple of nights tastes good together and I can only do so much. That's why I've become very close to my Crock Pot.

I've done several recipes using this mini miracle food creator and my favorite feature about it is that I really only have to deal with what I put it in it initially, then it does all the rest for me. How awesome is that? If only everything were that simple.

For today's segment, I thought I'd share one of my family's favorites. It's hearty, filling, delicious and you really don't need a side with this unless you have chips or fries handy (and some veg).

A few tips on this one. Most dried onion soup mixes are very salty, as is beef broth. I suggest either finding the low-sodium versions of both of these or make your own version if you have time. The other suggestion is to use buns that are hearty enough to stand up to the au jus and the juice-soaked meat. Also, toasting the buns and spreading garlic butter on them adds to the overall final tastiness. Finally, if you are a non-alcohol house, like ours is, you can either skip the beer and replace it with extra broth or use a non-alcohol version. Really, it's a taste preference. The kids all said it tasted better without the beer.

Good luck and let us know if you give this one a shot!


(Makes 8 to 10 servings)

4 pounds beef rump roast.
1 envelope (1 ounce) dried onion soup mix 
2 teaspoons of sugar (balances out the saltiness of the soup mix)
1 teaspoon dried oregano
1 garlic clove, minced (use more if you love garlic!)
2 cans (or 2 ½ cups) beef broth
1 bottle (12 ounces) of beer

Trim excess fat from beef and discard. Place the beef in the Crock Pot.

Combine the soup mix, sugar, oregano, garlic, broth and beer in a large mixing bowl. Pour the mixture over the beef. Cover and cook on HIGH for 6 to 8 hours or until the beef is fork-tender.

Remove the beef and shred it using 2 forks. Return the beef to the cooking liquid and mix well. Serve on the rolls with extra cooking liquid on the side (“jus”).

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