May 8, 2009

Steak-Inspired Slow-Cooked Beef

House is looking better. Not perfect, but good enough for now.I had some pieces of chuck roast in the freezer. I wanted the meat to be flavored like the steaks my mom and dad make all the time, but I didn’t want to cut them and grill them like steaks because chuck roast is a pretty tough cut of meat. Only a slow cooker could make something edible out of it. So . . . I tweaked their marinade recipe to accommodate my slow cooker, threw in the meat and hid under the kitchen table in suspense.

As much as I would like to hide for 8 hours under my table (with a pillow and the latest issue of Bon Appetit), I didn’t really do that. Sophie would have found me for sure.

The result? Amazing, flavorful, moist, slow-cooked-pot-roast-shredded-beef stuff. I’m not sure what it is, but it, along with the remaining juices, was fabulous over garlic mashed potatoes!

Steak-Inspired Slow-Cooked Beef

Ingredients:

1.5 - 2 lbs roast, whole or cut into 2-3 large chunks
Generous sprinkle of salt and pepper
1/2 c beef broth
1/4 c soy sauce
4 cloves of garlic, chopped
1/2 - 1 tsp crushed red pepper flakes (depending on how spicy you like it)
Juice from half a lemon

Directions:

Place roast (thawed or frozen) in a 2.5 - 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients over beef. Cover and cook on low for 8-10 hours. Sprinkle with lemon juice and serve beef and juices over mashed potatoes, rice, or noodles.

If you wanted to make shredded beef sandwiches, just take the beef out a little early, shred it, return it to the slow cooker and cook for another 20-30 minutes.

from Perry's Plate (inspired by Mom & Dad's steak marinade)

Main Dish Beef, Perry's Plate Originals, Slow Cooker

5 comments »

5 Responses to “Steak-Inspired Slow-Cooked Beef”

1

ElegantSnobbery — May 8, 2009 @ 11:56 pm

DAAAANG, that looks and sounds fantastic. I really really need a slow cooker.

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2

Lorraine — May 9, 2009 @ 12:50 am

This looks soooo yummy!! And I would like to hide under my kitchen table for 8 hours sometimes. Especially when my kids are throwing carrot sticks while I’m reading blogs. Um, later.

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3

Ibiam — June 24, 2009 @ 2:50 pm

That was a delicious recipe made it twice for Sunday dinner

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4

Natalie — June 25, 2009 @ 6:34 am

Thanks Ibiam! I'm glad you liked it!

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5

Amy W — April 22, 2012 @ 12:32 pm

Making it now – can’t wait! Has anyone tried it “as is” versus browning the meat first? Just found this blog – I love it!

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