Multi-Purpose Shredded Beef
Ingredients
The beef
-
4
lbs
boneless beef rump roast
The broth
Instructions
- Cut the rump roast into approximately 3-inch chunks.
- Place the beef chunks in the bottom of the slow cooker.
- Pour the beef broth over the meat and ensure the pieces are submerged as much as possible.
- Cover the slow cooker and cook on high for 4-6 hours until the meat is fork-tender.
- Remove the beef from the cooking liquid and shred it using two forks.
- Divide the shredded beef into freezer-safe containers, adding some cooking juices to each.
- Cool the beef in the refrigerator before transferring it to the freezer, labeling and dating the packages.
- To reheat, transfer the beef to a pot and heat over medium-low until fully thawed and reheated.
Nutrition Facts (estimated)
Servings
8
Calories
408.7
Total fat
25.83g
Total carbohydrates
0.25g
Total protein
43.65g
Sodium
382.5mg
Cholesterol
0mg
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