One well planned session with the crock-pot can give you countless dinner options. Here is how I made some pulled beef in the crock pot and a few of the serving options that it set me up with for the week…
Add salt, mrs dash, and any sauce you want to a big slab of beef. This one was $10 for a little over 2 pounds.
1 can of beef broth into the crock pot
cook on low for 3-5 hours. 3 if you pierce it a lot, closer to 5 if you don’t
remove from crock pot and shred [it’s a little harder to shred than crock pot chicken, but not too bad]
Serving Options
serve over mashed potatoes and top with gravy, this one is my husband’s favorite
Mix beef with BBQ sauce and serve on a bun topped with cole slaw.
Mix beef with Cholula hot sauce to make taco meat
I’m sure there are many other options, but this is what I ended up making…How do you serve up crock pot pulled beef?
You pick the proportions you want: onions, carrots, worcestershire, pepper, and big ole’ slab of beef. Crock pot it up on low for at least 8 hours, maybe 10. Serve over potatoes if you know what’s good!
bada boom
bada bing
If I could do this all again [and I will] I would put the meat on the bottom and cook it for a few hours before I added the onions and carrots, they were a little over cooked and soft for my preference.
I love crock pots. I mean, I have successfully used one and that’s pretty much all it takes for someone to love crockpots. I think it probably speaks to my lazy nature that I am naturally drawn to a form of cooking that’s literally just put it in a bucket and leave it there. However, if you’ve ever struggled to shred chicken for tacos, bbq’s, enchiladas, literally any other food ever (because shredded chicken can be used in anything) you should look into taking up the art of the crock.
Also, please be advised that they make little trashbag looking liners for crockpots that make it so you don’t even have crockpot clean up. It’s spectacular.
There’s really no end to what you can accomplish with one of these, and unless you have a blackout at home while you’re at work, and the food can’t cook (which actually happened to me a few weeks ago) your dinner will be ready and hot and not microwaved when you get home. Who could ask for more? Anyway, back to the chicken.
When you make chicken in the crockpot, you don’t really have to “shred” at as much as just…sort of look at it or maybe move it around ever so slightly with a fork and it shreds itself. I wouldn’t believe it unless I had seen it with my own eyes. And I did. And it was pure magic.
This particular batch of chicken is going to go into some Enchiladas that my friend Briana taught me how to make. I’ll post that recipe later. She usually uses a rotisserie chicken from the store, but I have a thing about bones in food, so I am calling upon the pot.
Today I’m cooking the chicken in water and universal seasonings (which is code for the blackening spice I mixed up and use in differing amounts on everything I cook). Plopped the chicken down, sprinkled some seasoning, added a tea cup of water turned the crock pot on high. Six hours later, this magical wonderland of tender chicken.
Welcome to my blog! My name is Adora. Here you'll see plenty of DIY projects, random videos, recipes, and fun little things from my life. I'm so glad you're here!
While some of my posts contain affiliate links; this blog would not be possible without the support of my husband Josh, and our beautiful baby boys, Jett & Jace!
![remove from crock pot and shred [it's a little harder to shred than crock pot chicken, but not too bad]](http://adoramae.com/wp-content/uploads/photo-311-810x607.jpg)
