Slow Cooked Shredded Beef with Tomatoes
This delicious slow cooked shredded beef is the perfect post-festivity dish.
Happy New Year, everyone! I don’t know about you, but for me, this time of year I crave goodness. Healthy bowls of steaming soup, thick stews and tonnes of fresh vegetables and fruit. It’s because my body is in protest. It’s screaming, “Help me! Help me!” I’ve eaten my weight in chocolate and scoffed way too many pastries and other gluten-packed treats.
Although I rarely eat regular flour (hence the name and premise of my blog), I do find myself falling down a rabbit hole of enticing breads and pastries during the holidays, opting for shop bought over homemade. My poor, gluten sensitive stomach pays the price, sadly. Enter this simple, yet super delicious, wholesome slow cooked shredded beef, packed with rich tomatoes, herbs and spices.
My Crockpot is perfect for when I am feeling lazy but want filling sustenance for the whole family. It’s the ideal weekday meal. Literally all you have to do is quickly sear your meat, chop your veggies and away you go. Then, when it’s ready to devour, serve it with some mashed potatoes, rice or scrumptious homemade bread like my fancy cheese focaccia bread or for something simpler, my no yeast soda bread.
Slow Cooked Shredded Beef
Equipment
- Slow Cooker
Ingredients
- 1kg beef
- 1 tablespoon oil
- 1 red pepper
- 1 green chilli
- 1 large onion
- 400g tin chopped tomatoes
- 1 tablespoon ketchup
- 1 tablespoon tomato puree
- ½ tablespoon Worcestershire sauce
- 1½ teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon sweet chilli powder
- 6 cloves garlic (crushed)
- water
- salt and pepper (to taste)
- 1 stock cube
Instructions
- Heat the oil in a heavy frying pan. Add the beef joint and sear on both sides for several minutes.
- Chop the vegetables and place in a slow cooker along with the other ingredients. When ready, add the beef. Fill the empty tomato tin up with water and add that in.
- Cook on low for about six hours (until you can shred the beef).
- Loosely shred with a fork and serve immediately with rice, potatoes or warm bread.
Notes
