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Shredded Meat Mix

List of Ingredients





With this recipe on hand, you¹ll have four easy suppers (tacos, stew, stroganoff and spaghetti)‹each one ready in 30 minutes or less.

1 (5-pound) boneless chuck roast or boneless pork roast
3 medium onions, chopped
1 cup chopped celery
4 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon salt
1/2 teaspoon pepper



Recipe




Place roast in a large roasting pan or Dutch oven. Cover and bake at 325° for 4 hours.

Remove roast from pan, reserving drippings. Let meat cool.

Pour pan drippings into a measuring cup, skim off fat and reserve drippings. (Chill pan drippings for easy removal of fat, if desired.)

Shred meat and set aside.

Cook onion, celery and garlic in oil in a Dutch oven over medium heat, stirring constantly until tender. Add reserved pan drippings, meat, salt and pepper. Cook over medium heat until thoroughly heated. Allow to cool.

Spoon meat mixture evenly into 9 freezer containers. Label and freeze up to 4 months. Makes 9 cups.