Another long week (even though we had Monday off) of deadline writing and I’m tired of grilled food but still want to eat outside. So here’s a super easy recipe for Slow Cooker Shredded Beef. And feel free to add in any extra spices or smoky flavors you prefer. I tend to keep things on the mild side to keep everyone happy, but it’s easy to “heat” this one up. And tonight, I’m using the meat to make sandwiches and serving it with a side salad I bought from the store. The adults also get wine. 🙂 Food doesn’t get easier than this!
Slow Cooker Shredded Beef
This is one of those recipes that tastes even better the next day, so I often make it one day ahead and then just reheat the meat when I need it. I've also substituted leeks for the VIdalia onions, depending on the time of year, and it's great both ways.
Ingredients
- 3 pound london broil or sirloin steak
- 2 Vidalia onions peeled and thinly sliced
- 1/2 cup beef broth
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
Instructions
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Put the meat in to the crockpot and cover with the broth, onions, and spices. Cook on low for 8 hours.
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Shred the beef with 2 forks and serve on rolls or alone iwht a side salad or cole slaw.
