Perfect for a winter night-- and no processed packets or cans of condensed soup in this recipe! A hearty but lean hand-trimmed beef shoulder roast spends an afternoon in your slow-cooker (or pressure cooker or dutch oven) with carrots, celery and onions and gets oh so tender. Add potatoes at home if you desire. Your kitchen will smell amazing. Shred up and enjoy. Gluten free. 4-6 size only. (stove, slow cooker, pressure cooker).
-
Hands on time: 0 minutes
Cooking time: Slow-cooker 6-8 hrs (low) or 3-4 hrs (high). Pressure Cooker: high pressure for 55 minutes (1.5 hours total)
-
Stovetop: Heat a large Dutch over or other heavy pot that has a tight cover to medium high heat, empty the entire contents of the bag into the pot. Roast on medium high for 15 minutes, reduce heat to medium low and cover with the lid. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slow-Cooker: Place a slow cooker liner (if using one) in slow cooker to ease cleanup. Using tongs place the meat in the slow cooker & then pour the stock/veggie bag on top and around the beef.. Cover and cook on low for 5-6 hours. Midway through cooking turn over the roast for even cooking.
Instant-Pot®: Select manual setting. Adjust pressure if it doesn’t default to “high” and set time for 60 mins. When finished cooking, move top knob (using a long-handled wooden spoon or similar) from seal to vent/quick-release.
All: Beef needs to reach a temperature of 145F. Remove the beef, slice/shred as desired and place on a platter along with the carrots, celery, & onions. Mashed sweet potatoes would make a nice addition.
-
Ingredients: Beef, carrots, celery, beef stock (gf), onion, onion powder, Worcestershire sauce.
6 servings per bag: Calories: 247; Total Fat: 7g; Sat. Fat.: 3g; Sugars: 2g; Carbs: 7g; Sodium:172g; Fiber 1g.
