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Slow Simmered Roast




Source of Recipe


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Slow Simmered Roast

Start to finish: 10 minutes preparation, 8 to 10 hours unattended slow cooker time

1 chuck roast (4 to 5 pounds)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cans (14 1/2 ounces, each) stewed tomatoes

1. Trim any excess fat from the roast and discard. Cut the roast in half. Place both pieces in the bottom of a 5 quart or larger slow cooker. Sprinkle the spices over the roast. Add both cans of tomatoes, with their juice, pouring them around the roast, not over the top. Cover the slow cooker. Cook on low for 8 to 10 hours.
2. Shred the beef using two forks and stir well. Serve immediately or store according to the do-ahead directions below.

Conventional Oven Method:

1. Preheat the oven to 350 degrees F.

2. Trim any excess fat from the roast, and place it in a large (15x13x4-inch) roasting pan. Sprinkle the onion powder, garlic powder, and pepper over the roast. Press the spices into the roast with your fingers. Pour the cans of tomatoes AROUND the roast, (taking care not to pour it over the spiced roast).
3. Cover the roast with aluminum foil. Cook for 2 1/2 to 3 hours, or until a meat thermometer reaches 185 degrees F. You may baste the meat several times during the cooking time if desired.
4. Shred the beef using 2 forks. Stir the beef into the cooking liquid. The beef can be refrigerated or frozen for use in future recipes. (See Do-Ahead instructions below.)

Makes about 10 cups shredded beef and liquid.

Approximate Values Per Serving: 117 calories (34% from fat), 4 g fat (1.5 g saturated), 52 mg cholesterol, 17 g protein, 1 g carbohydrates, 1 g dietary fiber, 36 mg sodium

Do-Ahead: Shredded beef will hold on low in the slow cooker for up to 2 hours before serving. Or prepare beef completely up to 48 hours ahead and refrigerate. Then re-warm on the stove-top over medium low heat for 15 minutes or until heated through or back in the slow cooker on low for 45 minutes to an hour or until heated through.
You may cool the beef completely and freeze the beef (with cooking liquid) in an air-tight container for 2 to 3 months. Thaw in the refrigerator overnight and reheat according to the directions above.